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Cranberry Cornmeal Linzer Cookies
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
115 minutes
Elevate classic Linzer cookies with a delectable twist of cranberries and cornmeal for irresistible flavor and texture!
Ingredients:
  • 0.75 cup butter, softened
  • 1 egg
  • 1.5 cups all-purpose flour
  • 0.5 cup cornmeal
  • 1 teaspoon baking powder
  • 0.375 teaspoon salt
  • 1.5 cups finely chopped cranberries
  • 0.33333334326744 cup brown sugar
  • 0.33333334326744 cup water
  • 1.5 tablespoons butter
  • 1.5 tablespoons lemon juice
Instructions:
  • In a bowl, use an electric mixer to beat together 3/4 cup of butter and white sugar until creamy. Then, beat in the egg.
  • Combine flour, cornmeal, baking powder, and salt in a bowl. Gradually mix into butter mixture. Stir in vanilla. Shape dough into a ball, tightly wrap in plastic, and chill until firm, for at least 1 hour.
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease your baking sheets for the next step.
  • On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut out shapes using a round or Linzer cookie cutter. Use a smaller cutter to remove centers from the tops. Arrange cookie bottoms and tops 1-inch apart on lined baking sheets.
  • Bake in the preheated oven for 10 to 12 minutes until edges are lightly golden. Then, transfer to wire racks to cool.
  • Combine cranberries, brown sugar, and water in a saucepan over medium-high heat until cranberries are soft, approximately 10 minutes. Mix in butter and lemon juice; let cool off the heat.
  • Spread a thin layer of cranberry mixture on the bottom half of a cookie, then top with the other half. Repeat with remaining cookies and filling.

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