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. This recipe is easily doubled or tripled.
- 1 cup all-purpose flour, plus more for work surface
- 1/2 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon freshly grated orange zest
- 1/4 cup dried cherries or cranberries, finely chopped
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 orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries.
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.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack.