To try: Cornmeal-Cherry Cookies

From Martha Stewart

Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer — you can slice off and bake as many cookies as you want. This recipe is easily doubled or tripled.

Prep Time

30 minutes Total Time

1 hour 45 minutes Yield

Makes 32

1 cup all-purpose flour, plus more for work surface
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated orange zest
1/4 cup dried cherries or cranberries, finely chopped


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 degrees. 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.

Published in: on June 29, 2011 at 5:32 am  Comments (3)  

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3 CommentsLeave a comment

  1. Pretty good butter cookies. Liked the ‘square’ shape. Didn’t add the orange zest as i didn’t have an orange and used dried cherries. The cornmeal adds a different texture–will have to make again before deciding if this is a ‘keeper’.

    • Thanks Soph. I still haven’t tried these yet myself but they are on my mind. Do you think they need more cornmeal? Did you use white flour? I will use whole wheat pastry flour.

      • No, I don’t think they need more cornmeal. Not sure if a finer cornmeal would make a smoother texture and whether that would be better or not. I think I followed the recipe fairly closely, which is what I usually do on a first attempt. Not sure what I would adjust in a second attempt.

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