Cranberry Cookies

~ Mary ~
It was a cookie baking extravaganza this past holiday season, and these beauties at the top of my list. They appeared to me through the StarTribune in this article. The bit of cayenne in these beauties truly sets them apart, I suggest not serving them with any other cookie or dessert – they need to stand alone in their uniqueness.

Cranberry Cookie
adapted from the StarTribune annual cookie contest

In a large bowl whisk together:
1 1/2 Cups Flour
1 Cup Cornmeal – fine grind
1/3 Cup Sugar
1 1/2 TBSP Fresh Chopped Rosemary
Pinch of Cayenne Pepper
Using a pastry blender cut in:
1 Cup Butter at room temp
Keep cutting until mixture resembles course meal. If the dough is not coming together add:
Milk – one teaspoon at a time
Stir in:
3/4 Cup Fresh Chopped Cranberries – I used a mini cuisinart to chop

Form into 1 1/2″ round log – or two logs. Wrap in wax or parchment paper and refrigerate a minimum of one hour. I baked mine a week later. These freeze well in this state too – just plop the log into a freezer bag.

Slice into 1/4″ thick coins and bake at 325° for 20 minutes or until lightly brown.
Cool for 5 minutes and glaze with:
1/2 Cup Powdered Sugar
2 tsp Fresh Orange Zest
1 Tbsp Orange Juice
Cool completely