Having lived in Wisconsin all my life, I have come to love the different products produced here. This recipe combines two Wisconsin favorites: cranberries and cornmeal. These deliciously different cookies with their tangy cranberry filling are hard to resist!

Recipe Summary

prep:
45 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
42
Yield:
42 servings
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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Cookies:
Filling:

Directions

Instructions Checklist
  • Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.

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  • Whisk flour, cornmeal, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

  • Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.

  • Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.

  • Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.

  • Spread a small amount of the cranberry mixture onto one side of the bottom half of a cookie. Place the top half of the cookie on top of the cranberry mixture. Repeat assembly process with remaining cookies and cranberry filling.

Cook's Note:

If you do not have a Linzer cookie cutter, use a round cutter, and use a small cookie cutter to cut out a design on the tops of half of the cookies.

Nutrition Facts

79 calories; protein 0.8g 2% DV; carbohydrates 10.4g 3% DV; fat 3.9g 6% DV; cholesterol 14.2mg 5% DV; sodium 61.5mg 3% DV. Full Nutrition

Reviews (14)

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20 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/07/2013
This is A CRANBERRY LOVER'S DREAM! I had never used cornmeal in a cookie recipe before so I was curious as to how it would taste. The cookie was so delicate and with the burst of cranberry filling it was just divine! My only change was to sprinkle the finished cookie with confectioner's sugar. Larkspur you really out did yourself on this one! Thanks for sharing! Read More
(23)
Rating: 5 stars
11/16/2014
Changed nothing! Totally genius to sub corn meal for usual hazel nut in linzer tortes. The cranberry filling is delicious and tart, or you could use the traditional raspberry jam filling, a bit sweeter and also delicious.Great recipe! Read More
(12)
Rating: 5 stars
12/13/2014
I pressed the dough into mini cupcake pans then put in a scoop of the cranberry filling. Delicious! I had to make some plain dough cookies because there wasn't enough of the cranberry filling. I might try stuffing the cavities with a mix of cranberry sauce and whipped cream on Christmas Eve! Love the recipe! Read More
(9)
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Rating: 5 stars
12/12/2014
My daughter-in-law loves these type of cookies so we made one batch together. We should have doubled it as these were yummy! We used seedless raspberry jam (microwave for 15 seconds before spreading on the cookie). Don't bake until brown but follow the recipe! Came out perfect not too sweet. We forgot to "finish" them with powdered sugar but will next time I make these for my family. Read More
(2)
Rating: 5 stars
01/01/2015
Great recipe and a hit with everyone who tried them. Read More
(2)
Rating: 5 stars
05/15/2016
Excellent recipe!! I didn't change a thing I just dusted some confectioners sugar at the end. Read More
(1)
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Rating: 4 stars
12/26/2015
These are a good choice for your holiday cookie tray. They are very pretty and the cranberry filling is spot on. The texture using cornmeal is different but OK. I like that these are unusual. Make sure to chill the dough very well. It is workable when really cold but a mess otherwise. Read More
(1)
Rating: 5 stars
12/15/2018
These are delicious! The flavor of the cranberry filling compliments the sweetness of the cookie. I found that the dough is easy to work with when it is COLD. So I worked in small batches and kept everything cold. Read More
Rating: 5 stars
12/26/2019
These cookies are delightful I am so pleased with them! I was drawn to the use of cornmeal because I love cornbread/muffins with jam. Note that one hour is NOT enough time to chill the dough. I tried rolling out after one hour and ended up with a horrific gooey mess. I wrapped the dough back up and refrigerated over night then worked in small batches as another reviewer suggested. I made a double batch and worked in quarters of that (so halves of a single batch). This was my first foray into Linzer cookies and I gave them away as gifts; my friends loved them and they were oh so pretty wrapped up in parchment. I did make the delicious cranberry filling (also a double batch) and probably used a little too much on each cookie because I ran out toward the end. The double recipe yielded about 30 cookie sandwiches (3 diameter). I also used gluten free flour (Cup 4 Cup) and it worked perfectly. Highly recommend. Read More