Rating: 5 stars 4.8
23 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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; carbohydrates 10.4g; fat 3.9g; cholesterol 14.2mg; sodium 61.5mg. Full Nutrition
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