*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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!
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.
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.
I made these last Christmas and will again this year. It is not a overly sweet cookie, which is a nice change this time of year. The blend of flavors is perfect. Made the recipe exactly as written and received rave reviews from everyone at our annual party. Sidenote: Using a 2" linzer cookie cutter, with dough rolled 1/8" thick, I got exactly 30 complete cookies with one teaspoon of filling in each.
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.
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