Recipe By larkspur
Rating
Published Nov 18th
Prep 45m Cook 10m Additional 1h Ready In 1h 55m
Servings 42 servings Calories 78.7

Having lived in Wisconsin all my life, I have come to love the different products produced here. This recipe combines two Wisconsin favorites: cranberries and cornmeal. These deliciously different cookies with their tangy cranberry filling are hard to resist!

Recipe Ingredients

  • ¾ cup butter, softened
  • ¾ cup white sugar
  • 1 egg
  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • 1 teaspoon baking powder
  • ⅓ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely chopped cranberries
  • ⅓ cup brown sugar
  • ⅓ cup water
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons lemon juice

Cooking Directions

  1. 1 Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
  2. 2 Whisk flour, cornmeal, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  4. 4 Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
  5. 5 Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
  6. 6 Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
  7. 7 Spread a small amount of the cranberry mixture onto one side of the bottom half of a cookie. Place the top half of the cookie on top of the cranberry mixture. Repeat assembly process with remaining cookies and cranberry filling.

Nutrition Facts

  • Calories 78.7
  • Carbohydrate 10.4 g
  • Cholesterol 14.2 mg
  • Fat 3.9 g
  • Fiber 0.4 g
  • Protein 0.8 g
  • Saturated Fat 2.4 g
  • Sodium 61.5 mg
  • Sugar 5.5 g

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Chef's Notes

If you do not have a Linzer cookie cutter, use a round cutter, and use a small cookie cutter to cut out a design on the tops of half of the cookies.

Reviews

  1. These are delicious! The flavor of the cranberry filling compliments the sweetness of the cookie. I found that the dough is easy to work with when it is COLD. So I worked in small batches and kept everything cold.
  2. I made these last Christmas and will again this year. It is not a overly sweet cookie, which is a nice change this time of year. The blend of flavors is perfect. Made the recipe exactly as written and received rave reviews from everyone at our annual party. Sidenote: Using a 2" linzer cookie cutter, - Read more ...
  3. Excellent recipe!! I didn't change a thing I just dusted some confectioners sugar at the end.
  4. These are a good choice for your holiday cookie tray. They are very pretty and the cranberry filling is spot on. The texture using cornmeal is different but OK. I like that these are unusual. Make sure to chill the dough very well. It is workable when really cold but a mess otherwise.
  5. Great recipe and a hit with everyone who tried them.
  6. I pressed the dough into mini cupcake pans then put in a scoop of the cranberry filling. Delicious! I had to make some plain dough cookies because there wasn't enough of the cranberry filling. I might try stuffing the cavities with a mix of cranberry sauce and whipped cream on Christmas Eve! Love the recipe!
  7. My daughter-in-law loves these type of cookies so we made one batch together. We should have doubled it as these were yummy! We used seedless raspberry jam (microwave for 15 seconds before spreading on the cookie). Don't bake until brown but follow the recipe! Came out perfect not too sweet. We forgot to "finish" them - Read more ...
  8. Changed nothing! Totally genius to sub corn meal for usual hazel nut in linzer tortes. The cranberry filling is delicious and tart, or you could use the traditional raspberry jam filling, a bit sweeter and also delicious.Great recipe!
  9. This is A CRANBERRY LOVER'S DREAM! I had never used cornmeal in a cookie recipe before so I was curious as to how it would taste. The cookie was so delicate and with the burst of cranberry filling it was just divine! My only change was to sprinkle the finished cookie with confectioner's sugar. Larkspur - Read more ...
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