This post is short and “sweet.” I am including a recipe for Cornmeal Cranberry Cookies that I baked last week. We thought they were quite good.
Apparently, we are becoming a nation of bakers. I’m in!
How about you? Are you, or have you become, a baker, too?
No matter how you are using your indoor time, may you stay healthy. And may you discover or create little tidbits of sweetness and comfort, in one form or another, for you and those you love.
Cornmeal Cranberry Cookies*
(makes about 48 cookies)
3 cups all-purpose flour
l cup yellow cornmeal (polenta is good too, but I didn’t have any in my pantry–mea culpa)
2 teaspoons baking powder
l/2 teaspoon salt
3 sticks unsalted butter, softened
l cup sugar
2 large eggs
2 teaspoons vanilla
2 cups dried cranberries (can be soaked in some fresh squeezed orange juice)
Preheat oven to 350 degrees F.
In a bowl, whisk together flour, cornmeal (or polenta), baking powder, and salt. In a large bowl with an electric mixer, cream together butter and sugar until light and fluffy. Then beat in the eggs, one at a time, beating well after each addition. Add flour mixture and vanilla and stir until combined well. Stir in cranberries.
Drop dough by rounded teaspoons two inches apart onto greased baking sheets and bake in middle of oven 16 to 18 minutes, or until golden. Transfer cookies with a spatula to racks to cool. Cookies keep in airtight containers for five days.
*recipe, perhaps adapted from Epicurious, given to me by a friend many years ago