Recipe for the day ~ Cranberry Cornmeal Linzer Cookies

Cranberry Cornmeal Linzer Cookies

(Courtesy of All Recipes)

Ingredients:

**FOR THE COOKIES**

3/4 cup butter, softened

3/4 cup white sugar

1 egg

1 1/2 cup all-purpose flour

1/2 cup cornmeal

1 tspn baking powder

3/8 tspn salt

1 tspn vanilla extract

**FOR THE FILLING**

1 1/2 cups finely chopped cranberries

1/3 cup brown sugar

1/3 cup water

1 1/2 TBspns butter

1 1/2 TBspns lemon juice

Directions:

Beat 3/4 cup butter and white sugar together in a bowl with an electric mixer until creamy

Beat egg into butter mixture

Whisk flour, cornmeal, baking powder and salt together

Gradually add the flour mixture to the butter mixture

Stir

Beat vanilla into butter mixture

Form dough into a ball

Wrap tightly with plastic wrap 

Refrigerate until firm, about 1 hour

Preheat oven to 350

Lightly grease baking sheets

Roll dough out onto a lightly floured surface to 1/8-inch thick

Cut dough with a round or Linzer cookie cutter

Use smaller cutter to cut the center from the tops

Place cookie bottoms and tops 1-inch apart on baking sheets

Bake for about 10 minutes

Transfer to wire racks for cooling

Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat

Cook until cranberries are soft, about 10 minutes

Stir in butter and lemon juice into cranberry mixture

Remove from heat and let cool

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 assemble process with remaining cookies and cranberry filling

**FOOTNOTE**

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 top of half the cookies