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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes

Be sure to rotate the log a quarter turn after making each slice. This will help it maintain its shape. 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.

Reviews (18)

45 Ratings
  • 5 star values: 18
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
06/29/2011
I haven't made these yet, but I am wondering if fresh cherries can be used. Where I live, they cost $1 a pound for the small, tart ones and there are so many of them.
Rating: Unrated
12/16/2010
I made these cookies for the last two years and they always a hit. However I agree with previous comments the recipe is a bit bland. I make the following substitutions to the recipe: Dried Cranberry's in place of cherries and orange extract instead of vanilla extract.
Rating: Unrated
09/25/2010
These cookies are very traditional Italian - akin to a cherry-polenta biscotti. They aren't supposed to be like a modern American cookie. I've never met anything I've considered 'too sweet', and I have a great appreciation for these cookies. If you like them, try Martha's citrus cornmeal biscotti - utterly addictive and very satisfyingly crunchy. If they are not your favorite, do the biscotti trick - dip half in chocolate!
Advertisement
Rating: Unrated
09/21/2010
I dipped the cookies in raw sugar before baking because they are not sweet enough. This made them taste much better. Although, grainy, they are an interesting cookie, but don't think I would bake them to take anywhere.
Rating: Unrated
09/20/2010
I made these a few years ago to put into gift assortments for co-workers at Christmas. By New Year, all of the other cookies were gone but these were still sitting on everyone's desks! The texture is nice, but the flavor just isn't good. It's certainly not a good use of expensive dried cherries.
Rating: Unrated
06/08/2010
I made these today and used blueberry flavored crasins instead of dried cherries. I really like them so did my husband. The cornmeal made a grainy texture but I knew it would because it's cornmeal after all. I might add a teeny bit more sugar but would never omit the salt because salt adds to the sugar and enhances it. They are def munchable and a great alternative to a really sugary cookie. I will be trying them again!
Advertisement
Rating: Unrated
05/19/2010
The first time I made these, they did not taste very good. The second time around, I omitted the salt, used a little more sugar (probably 1/3 cup instead of 1/4 cup) and a couple teaspoons of almond extract. I've also tried adding finely chopped pistachios for a nice twist.
Rating: Unrated
05/01/2010
I made these cookies , did not have cranberries so I replaced them with raisins , they came out OK ,but not very nice. I would not make them again.
Rating: Unrated
04/26/2010
I just made these yesterday, and I think the reason there aren't comments about the cookies is because they don't taste very good. My soon didn't even want them for his lunchbox! The cornmeal just makes the texture a little off.
Rating: Unrated
04/22/2010
How about more comments regarding the cookies?
Rating: Unrated
04/22/2010
Ladies, about those chinese type take out boxes....they are NOT air tight as the recipes stipulates....just makes a novel presentation for the photo....not for storage. Just a thought..Mykele
Rating: Unrated
01/25/2009
have not yet made the recipe but have printed it and sent it to a friend please make sure that your chinese restaurant takeout type containers are of food quality some of the non-paper ones are not but have labels that indicate that they should not contain food looking forward to baking these !
Rating: Unrated
01/25/2009
I tried these with dried apricots, chopped incredibly small, and they were amazing. I think a lot of different dried fruits would work and will experiment further.
Rating: Unrated
12/29/2008
I made these fro christmas and they were a bit difficult to slice. So for the secon d batch I made sure to cut the cranberry very small. made slicing better! Dip in chocoalte and they are amazing!!!
Rating: Unrated
12/21/2007
Hobby Lobby and also The Dollar Store (from time to time) have these Chinese take-out style containers for sale. Some seasonally-decorated (for holidays) or solid colors. Online, The Container Store offers them sometimes, as well. Hope this helps...
Rating: Unrated
12/05/2007
Party City has them for about $0.40/ea. You can also order a variey of different boxes from William Sonoma, but their prices are a little steep, and you can only get them through the catalogue.
Rating: Unrated
12/03/2007
try a crafts store like Michaels, JoAnn's or AC Moore - and there is always e-bay good luck and happy baking
Rating: Unrated
11/28/2007
where I can find theese box for cookies? Silvia@ricettesegrete.it