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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.

Source: Everyday Food, December 2003
Total Time Prep Yield



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.

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How would you rate this recipe?
  • Backpacker
    29 JUN, 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.
  • macias123
    16 DEC, 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.
  • Tarc
    25 SEP, 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!
  • love_my_sheltie
    21 SEP, 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.
  • Anarie
    20 SEP, 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.
  • tinkykat
    8 JUN, 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!
  • Lu3
    19 MAY, 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.
  • cerine
    1 MAY, 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.
  • MS10127668
    26 APR, 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.
  • asklej
    22 APR, 2010
    How about more comments regarding the cookies?

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