musings about food, travel, creativity and life

Flour Power


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



4 thoughts on “Flour Power”

  • So do you and John eat all of the cookies in 5 days or do you freeze them? Also. What is the taste difference between cornmeal and polenta? Glad you are healthy. Tow. Has been out of yeast for weeks.

    • Actually, I halved the recipe for us so we didn’t have too many cookies left after about six days. As for the difference between polenta and cornmeal, I “think” I remember that the polenta gave a slightly grainier feel to the cookies and less sweetness. I’ll keep you posted if I make them again soon with polenta. And I know what you mean about yeast; I guess the “nation of bakers” is true! I still have three packets left from a bread making class so I’m going to make some Dutch Oven Rustic Bread in the next few days. Take good care, friend!

  • I can’t wait to make these. They look wonderful and I have some organic corn meal in my freezer! We’ve been making Swedish Pancakes lately. But we’re running out of Lingonberry Jam. 🙃 All is well in Madison. I kinda like living in the moment with few things on the schedule. Would you enjoy a FaceTime meal sometime?

    • I hope you like them. And you’re reminding me about pancakes–good idea! And sure on trying a mealtime FaceTime sometime!
      Love to you both.💜

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