Recipe by flower7
From Martha Stewart Living. Made by a co-worker for a cookie exchange. The parchment-wrapped dough can be placed in a resealable plastic bag and frozen for 3 months. The dough can be sliced while partially frozen, then baked for the same amount of time. This recipe is easily doubled or tripled. Be sure to rotate the log a quarter turn after making each slice. This will help it maintain its shape.
Top Review by teresas
These are tasty little guys. I thought that they would have risen, but they were the same size going into the oven as when they came out. I did use the dried cranberries. I cut the roll in half and froze it. So have some in the freezer for later, I like that. DH ate 6 with a cup of coffee before dinner. :) flower7 thanks for posting.
- 1 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1⁄4 cup sugar
- 1⁄2 teaspoon vanilla
- 1 large egg
- 1 orange, zest of, grated
- 1⁄4 cup dried cherries or 1⁄4 cup dried cranberries, chopped
Directions See How It's Made
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
- With an electric mixer, cream butter and sugar until light and fluffy.
- Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined.
- Stir in cherries.
- Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide.
- Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands.
- Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
- Preheat oven to 350°F; line two baking sheets with parchment.
- Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice.
- Place 1/2 inch apart on baking sheets.
- Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes.
- Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.