1. Recipes

How to Make Cranberry Cornmeal Linzer Cookies - A Step-by-Step Guide

Cranberry Cornmeal Linzer Cookies are a delightful and festive treat perfect for the holiday season. These beautiful and delicious cookies are a twist on the classic Linzer cookie, with the addition of cornmeal for a lovely texture and a burst of tartness from the cranberry filling.

Made with a buttery and crumbly dough, these cookies are sandwiched together with a dollop of homemade cranberry jam, which adds a perfect balance of sweetness and tanginess. The combination of the nutty c...

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Ingredients

  • ¾ cup butter, softened
  • ¾ cup white sugar
  • 1 egg
  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • 1 teaspoon baking powder
  • ⅜ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely chopped cranberries
  • ⅓ cup brown sugar
  • ⅓ cup water
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons lemon juice

Information

  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 55 mins
  • Servings: 42
  • Yield: 42 servings

  • Beat 3/4 cup butter and 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 in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). 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 a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
  • Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
  • Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and 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 assembly process with remaining cookies and cranberry filling.

    • Nutrition

    79 cal.

    • Total Fat: 4g
    • Saturated Fat: 2g
    • Cholesterol: 14mg
    • Sodium: 62mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 0g
    • Total Sugars: 6g
    • Protein: 1g
    • Vitamin C: 1mg
    • Calcium: 11mg
    • Iron: 0mg
    • Potassium: 18mg

    Categories

    Dessert recipes
    Baking recipes
    Cookie recipes
    Holiday recipes
    Thanksgiving recipes