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    Cranberry Cornmeal Cookies

    By | Shine Food – Fri, Nov 16, 2012 10:57 AM EST

    By GalTime's Recipe Superstar, Camilla Saulsbury

    Cranberry Cornmeal Cookies Cranberry Cornmeal Cookies If ever there was a Thanksgiving cookie, this is it. Cornmeal adds both crunch and color, a fine counterpoint to tart, red, chewy bits of cranberry. This recipe is from my book, The Ultimate Shortcut Cookie Book: 745 Scrumptious Recipes That Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix or Ready-to-Eat Cereal.

    Ingredients:

    1 (18.25-ounce) package yellow cake mix

    2/3 cup plain yellow cornmeal

    1/3 cup vegetable oil

    2 large eggs

    1 tablespoon grated lemon or orange zest

    1 1/4 cups sweetened dried cranberries, chopped

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    Directions:

    Preheat oven to 350°F. Position oven rack in the middle of the oven. Spray cookie sheets with nonstick cooking spray.

    Place half of the cake mix in a large mixing bowl along with the cornmeal, oil, eggs, and zest. Blend with an electric mixer set on medium-high speed for 1-2 minutes, until smooth. Stir in the remaining cake mix and dried cranberries with a wooden spoon until all dry ingredients are moistened.

    Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

    Bake for 9-12 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely. Makes about 48 cookies.

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