Dried cranberries and cornmeal are the special ingredients in these soft butter cookies.
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1 1/2 cups sugar
1 1/2 cups Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
2 tablespoons light corn syrup
2 teaspoons vanilla
3 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sweetened dried cranberries, chopped
Heat oven to 350°F.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, corn syrup, and vanilla; continue beating until well mixed. Add flour, cornmeal, baking powder and salt; beat at low speed until well mixed. Stir in dried cranberries.
Shape rounded teaspoonfuls of dough into balls; roll in sugar. Place 1 inch apart onto ungreased cookie sheets; flatten slightly with hand. Bake 9-13 minutes or until edges are lightly browned.
Explore reviews fromour online community
Tried this recipe because I had leftover dried cranberries. It was a great BIG hit at work and home - made my second batch tonight! I sifted the dry ingredients together; and preferred the end result of using cold butter instead of softened: the cookie didn't spread as much. Since the cookies are rolled in sugar and lend it a crystal texture on the outside, you would be hard pressed to know off the bat it has cornmeal. Have also tried it with orange-flavored dried cranberries with good results. Many liked it because the cookie was not too sweet; yet had a good texture and flavor to it. This is now in our top 5 everyday cookies list!