Cranberry Cornmeal Linzer Cookies Recipe

Ingredients

• Cookie:
• 3/4 cup butter, softened
• 3/4 cup white sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 3/8 teaspoon salt
• 1 teaspoon vanilla extract
• Filling:
• 1 1/2 cup finely chopped chopped cranberries
• 1/3 cup brown sugar
• 1/3 cup water
• 1 1/2 tbs. butter
• 1 1/2 tbs. lemon juice

Instructions

1. In a large bowl, blend butter and sugar until creamy.
2. Add egg and beat well.
3. In another bowl, stir together flour, cornmeal, baking powder and salt; gradually add to butter mixture.
4. Add vanilla and blend thoroughly.
5. Form dough into ball, wrap tightly in plastic wrap, and chill until firm, about 1 hour.
6. Roll out dough on well-floured board to 1/8 inch thickness.
7. Cut with a linzer cookie cutter and place 1 inch apart on lightly greased cookie sheet, making sure to cut an equal amount of bottoms and tops.
8. 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. A donut cutter also works for this.
9. Bake in 350 degree F (175 degrees C) oven for 10-12 minutes or until edges are golden.
10. Cool on wire racks.
11. For filling, combine cranberries, sugar, and water in a small saucepan.
12. Cook for 10 minutes or until cranberries are soft.
13. Stir in butter and lemon juice; remove from heat and allow to cool.
14. To assemble cookies, match cookie tops with a cookie bottom that is the same size.
15. Spread a small amount of filling on the back side of the bottom cookie; place the bottom side of the top cookie on the filling.
16. Repeat process with remaining cookies and filling.