cranberry cornmeal linzer cookies

Ingredients

• Servings: 42
• cookies:
• 3/4 cup butter, softened
• 3/4 cup white sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 3/8 teaspoon salt
• 1 teaspoon vanilla extract
• filling:
• 1 1/2 cups finely chopped cranberries
• 1/3 cup brown sugar
• 1/3 cup water
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons lemon juice

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 1 hr 55 mins


• 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 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 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.