Colossal Cranberry Corn Cookies


Forgive the alliteration, but I had to. I got the idea for these when I was watching Netflix “Mind of a Chef” where a pastry chef made a corn cookie. It just so happens Chris and I have like ten pounds of cornmeal, because I was having trouble finding it in stores and Chris found an internet deal. Normally this wouldn’t be a problem, but Chris HATES cornbread, grits, hoe cakes, and polenta. Basically everything I do with cornmeal, Chris just doesn’t dig the texture. And I’m not about to spend a bunch of time and energy making food that doesn’t get eaten. But finally, FINALLY I figured out a way to get Chris to eat cornmeal. This recipe is a simplified version of the Netflix one with an added bonus of cranberries!

Ingredients

  • 1 cup flour (130 grams)
  • 1 cup cornmeal (120 grams)
  • 7/8 cup butter (200 grams)
  • 1 1/4 cup sugar (250 grams)
  • 1 egg
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 3/4 cup chopped dried cranberries (75 grams)

Directions

Cream the butter and sugar until nice and fluffy. Add egg, beat until nice and fluffy. Add salt and vanilla, beat. Then add dry ingredients and cranberries and mix until just combined. Chill dough in fridge for at least 2 hours. Then roll out cookies into balls and pat down using three fingers. Work quickly and stick in oven at 350F/175C and bake between 15-20 minutes until edges are golden. Also, ONLY BAKE 4 AT A TIME, DON’T BE LIKE ME. My first batch was a disaster.

 

Nutrition for 1/16 of recipe

  • 229 calories
  • 10.7 (g) fat
  • 30.7 (g) carbs
  • 1.6 (g) protein

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