This awesome cookie is from an equally awesome book - The Perfect Egg - from a likewise awesome pair of bloggers: Spoon Fork Bacon . I made...
This awesome cookie is from an equally awesome book - The Perfect Egg - from a likewise awesome pair of bloggers: Spoon Fork Bacon. I made them with Dante on a cold and rainy afternoon, and I'm happy to report success. But beware of a few things:
1. Don't overbake. It's easy to do, but will result in crisp rather than chewy cookies, and worse, slightly bitter ones. So watch them.
2. Space. These cookies need their space. A lot of it. So don't overcrowd them. I say six per baking sheet would be perfect. I tried nine, and ended up with big blobby cookies that ran into one another.
3. I've made some adaptions. I changed quantities a little and I'm using metric measurements. I can't find corn meal in Sweden, and as I was baking with a two-year old, I skipped any refrigeration and resting time. (which probably explains the massive spreading.) Need the original recipe? I heartily recommend buying the book.
Got all that? Well, let's go bake.
Cranberry Cornmeal Cookies
about 20-25 cookies, depending on size
adapted from The Perfect Egg by Teri Lyn Fischer and Jenny Clark
180 ml flour (bread flour is recommended, all-purpose is fine)
175 ml polenta (we don't have corn meal in Sweden.)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
110 g butter, at room temperature
120 ml sugar
120 ml honey
2 eggs
1 tsp vanilla extract
150 ml dried cranberries
In a bowl, combine flour, polenta, baking powder, baking soda and salt.
In another bowl, cream butter, sugar and honey until pale and fluffy. Add the eggs and vanilla, and mix well. Add the dry ingredients, and finally the cranberries.
At this stage, you could (and probably should) chill the batter. Or go ahead and bake, which is what I did. Drop about 1 tbsp of batter per cookie (a little more), very well spaced, on lined baking sheets. Bake at 175�C for about ten minutes - start checking at eight! They should get a little brown around the edges but you don't want them to brown too much.
Let them cool before removing from the sheets, or they're very prone to breaking.
These freeze well!
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