Cornberry Cookie Recipe

Cornmeal, pecans and cranberries make these cookies almost muffin-like

Cornberry Cookies ©heather irwin
Cornberry Cookies ©heather irwin

Cornberry Cookies

This is a new spin on a traditional cookie. Vanessa love cornbread and and muffins, so she split the flour with corn meal and added cranberries and pecans. Vanessa found that the base of this cookie works well with any add-in, especially dark chocolate chips. Don’t be afraid to deviate from the cranberries, coconut even mixes well!

2012 Best Fruit or Nut Cookie Winner
Submitted by Vanessa Kilgore

1 cup all purpose flour
1 cup yellow corn meal
1/2 tsp salt
1/2 tsp baking powder
1 1/2 sticks of butter
1 cup sugar
2 eggs
1 1/2 cups chopped dried cranberries
1 cup chopped pecans
1. Preheat oven to 350.

2. Sift dry ingredients together in a bowl, set aside. Combine butter and sugar and cream together with a mixer. Add eggs to creamed butter and sugar one at a time. Slowly mix dry ingredients into mixture until combined. Stir in cranberries and pecans by hand.

3. Cover cookie dough and place bowl in refrigerator to let dough chill for about 20 minutes.

4. Once dough is chilled, spoon cookies on to cookie sheet, about one inch in diameter 1-2 inches apart. Place remaining dough back in refrigerator. Bake cookies at 350 for 11-13 minutes.

Note: To keep cookies from going flat, keep dough cold, the result will be a fluffier cookie.


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