Monday, January 28, 2008

Orange Cranberry Cornmeal Shortbread

These cookie were a huge hit at the various cookie exchanges I participated in over the holidays. These are a traditional shortbread cookie made crunchy by the cornmeal. I love the flavor and texture the orange zest and cranberries add. The flavors lend themselves to be a good year-round cookie. Place some on a plate for Santa or package some up for a beach-side lobster bake!

Cranberry Orange Cornmeal Cookies

2 sticks butter, room temp.
1 cup granulated sugar
1 tsp vanilla extract (I always add a touch more!)
1/2 tsp salt
1 1/2 cups of all purpose flour
1/2 cup of cornmeal
zest from 2 oranges (or any citrus)
1 cup dried cranberries

Beat butter, sugar, vanilla and salt until smooth

Add in flour with mixer on low speed

Stir in orange zest and cranberries

*Divide dough into half and then roll each half into a log. Wrap logs tightly in plastic wrap.

Place in fridge to harden (at least an hour)

Preheat oven to 350 and unwrap logs. With a serrated knife cut into dough -- about 1/4 inch thick and place on baking sheet

Bake until lightly golden, about 20 minutes until the outsides are
nicely browned

Cool and xfer on to wire rack.

* Logs can be prepared up to several days in advance, or stored in freezer for future use.

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