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Orange Cranberry Cornmeal Sugar Cookies
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Serves/Makes:3 dozen

  • 1 cup (225 ml) unsalted butter, softened
  • 2/3 cup (150 ml) light brown sugar
  • 3 egg yolks, lightly beaten
  • 2 tsp (10 ml) grated orange zest
  • 1-1/2 cups (350 ml) sifted flour
  • 1-1/2 cups (350 ml) cornmeal
  • 1 tsp (5 ml) baking powder
  • 1/4 tsp (1 ml) salt
  • 1/2 cup (125 ml) dried cranberries or "craisins", chopped
  • 1 egg white, lightly beaten
  • powdered or icing sugar
  • Preheat oven to 350 degrees (175 C.).
  • Lightly grease two large baking sheets.
  • In a large mixing bowl, cream together butter and sugar.
  • Beat in the egg yolks and orange zest.
  • Sift together the flour, cornmeal, baking powder and salt.
  • Gradually add the flour mixture to the batter, 1/2 cup (125 ml) at a time, mixing thorougly.
  • Stir in the dried cranberries.
  • Knead the mixture to smooth the dough.
  • If the dough is sticky add a little more flour until it is easier to work.
  • On a floured surface, roll out the dough to a 1/2 inch thickness.
  • Cut our the cookies using about a 2 inch cookie cutter.
  • Place the cookies 1 inch apart on the baking sheets.
  • Brush each cookie with beaten egg white and dust with powdered sugar.
  • Bake for about 20 minutes or until cookies are golden and slightly puffy around the edges.
  • Cool the cookies for 2 to 3 minutes but transfer with spatula to wire racks to cool completely.
As an alternative to brushing with egg white and dusting with powdered sugar, prepare a glaze of 1 1/2 c. powdered sugar and 1 1/2 to 1 1/2 T. orange juice. When cookies have cooled brush or dip in glaze and set to dry on waxed paper. Let glaze set before storing in airtight container.

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