“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” ~Sandra Lee
Cornmeal Cookies with Dried Cranberries
A number of years ago, I was visiting the Old Chatham Sheepherding Company with my sister and niece. They had a bakery on site that we stumbled upon. Since we all have a sweet tooth, we could not refrain from entering the store. I purchased some cornmeal cranberry cookies that were outstanding. The bakery would not share their recipe so I began the hunt for a close facsimile.
The cookie had to be crunchy from the cornmeal with tart pieces of cranberry and some lemon peel. Over the years, I have added a lemon glaze with a sprinkling of pearl sugar.
This cookie was adapted from the November 1994 issue of Gourmet Magazine.
The following changes were made to the recipe:
- Add the grated lemon peel of half a large lemon.
Frost each cookie with a teaspoon of Lemon Glaze.
- 1 cup of confectioner’s sugar
- Juice of half a lemon.
- Mix together to form a spreadable consistency
Sprinkle with pearl sugar.
The ingredient list with complete instructions can be found on the Epicurious website.
