Lemon-Cranberry Cornmeal Cookies
Preheat oven 350°F (180°C). Whisk flour with cornmeal, baking soda and salt. Set aside.
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.
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.