Cornmeal Cherry Cookies
From martha stewart living. Made by a co-worker for a cookie exchange. 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. This recipe is easily doubled or tripled. Be sure to rotate the log a quarter turn after making each slice. This will help it maintain its shape.
Steps
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.
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 350f.
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.
Store in airtight containers at room temperature up to 1 week.
Ingredients
all-purpose flour, yellow cornmeal, baking powder, salt, butter, sugar, vanilla, egg, orange, zest of, dried cherries