Gluten-Free Cranberry Lime Cornmeal Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer—you can slice off and bake as many cookies as you want.
Ingredients
  • 1 cup gluten-free all-purpose flour, plus more for work surface (I used Pamela's Products)
  • ½ cup yellow cornmeal
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon finely grated lime zest
  • ¼ cup dried cranberries, finely chopped
Instructions
  1. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and lime zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in the chopped dried cranberries.
  2. Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
  3. Preheat oven to 350°. Line two baking sheets with parchment. Slice dough ¼ inch thick, rotating log ¼ turn after each slice.
  4. Place ½ inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes.
  5. Place cookies on a wire rack to cool. Store in an airtight container for 1 week–if they last that long without being eaten, that is.
Notes
Adapted from Everyday Food.
-The parchment-wrapped dough can be placed in a resealable plastic bag and frozen for 3 months. The dough can be sliced while partially frozen, then baked for the same amount of time. This recipe is easily doubled or tripled.
-Other variations:
Dried blueberries with fresh lemon zest and almond extract
Dried cherries with fresh orange zest
Dried cherries or cranberries with fresh lemon zest
Use zest from lemon, lime, and orange. Make a simple glaze with fresh citrus juice and powdered sugar
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2015/12/gluten-free-cranberry-lime-cornmeal-cookies.html