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.
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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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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