Lemon-Cranberry Cornmeal Cookies

Prep time: 10 min
Total time: 40 min
40 cookies
1 1/4 cups
all-purpose flour
300 mL
1 cup
cornmeal
250 mL
1 tsp
baking soda
5 mL
1/4 tsp
salt
1 mL
3/4 cup
unsalted butter, room temperature
175 mL
1 cup
sugar
250 mL
1/4 cup
firmly packed brown sugar
60 mL
1 tbsp
finely grated lemon zest
15 mL
3
egg yolks
2 tbsp
lemon juice
30 mL
1 tsp
vanilla extract
5 mL
1 cup
dried cranberries
250 mL
Per serving (1 cookie):
calories
100
fat
4 g
saturated fat
2.5 g
carbs
14 g
sugar
8 g
protein
1 g
cholestrol
25 mg
fibre
0 g
sodium
50 mg

Directions

  1. Preheat oven 350°F (180°C). Whisk flour with cornmeal, baking soda and salt. Set aside.

  2. In another bowl, with hand mixer, cream butter with both sugars and lemon zest until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Beat in lemon juice and vanilla. Stir in flour mixture just until combined. Fold in cranberries.

  3. Drop rounded tablespoons of dough onto parchment paper-lined baking sheets, leaving 2-in. (5-cm) space between dough. Bake 12 min., or until bottoms are lightly golden and tops are set. Cool on baking sheet 2 min. then transfer to wire rack to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.