-
-
My review
Cranberry Cornmeal Linzer Cookies
larkspur
"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!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 55 m servings 79 calsOriginal recipe yields 42 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
- 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.
Footnotes
- 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
Per Serving: 79 calories; 3.9 g fat; 10.4 g carbohydrates; 0.8 g protein; 14 mg cholesterol; 62 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 12Most helpful
Most positive
Least positive
Newest
12/7/2013
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 fil...
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 ...
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...
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 sprea...
5/15/2016
Excellent recipe!! I didn't change a thing, I just dusted some confectioners sugar at the end.
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. ...
11/24/2017
Success!! Great dough to work with & the filling was easy to make. I’ve always loved linzer tarts, but never made them due to the almond nuts. (My son has nut allergies.). These were fun to make...