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Lemon-Cranberry Cornmeal Cookies
Ingredients
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1 1/4 cups all-purpose flour
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1 cup cornmeal
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1 tsp baking soda
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1/4 tsp salt
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3/4 cup unsalted butter, room temperature
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1 cup sugar
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1/4 cup firmly packed brown sugar
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1 tbsp finely grated lemon zest
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3 egg yolks
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2 tbsp lemon juice
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1 tsp vanilla extract
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1 cup dried cranberries
Method
- Preheat oven 350°F (180°C). Whisk flour with cornmeal, baking soda and salt. Set aside.
- In another bowl, with hand mixer, cream butter with both sugars and lemon zest until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Beat in lemon juice and vanilla. Stir in flour mixture just until combined. Fold in cranberries.
- Drop rounded tablespoons of dough onto parchment paper-lined baking sheets, leaving 2-in. (5-cm) space between dough. Bake 12 min., or until bottoms are lightly golden and tops are set. Cool on baking sheet 2 min. then transfer to wire rack to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.
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