Ingredients
Cookies:
- 3/4 cup butter softened
- 3/4 cup white sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 3/8 teaspoon salt
- 1 teaspoon vanilla extract
Filling:
- 1 1/2 cups finely chopped cranberries
- 1/3 cup brown sugar
- 1/3 cup water
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons lemon juice
Instructions
- Beat butter and white sugar together in a bowl until it becomes creamy, then beat an egg into the mixture.
- Whisk flour, baking powder, cornmeal, and salt together. Gradually mix in the flour mixture with the butter mixture, stirring them together. Mix vanilla into the butter mixture
- Form into a ball, wrap in plastic wrap, and refrigerate for at least an hour.
- Preheat oven to 350 degrees F. Prepare baking sheets.
- Roll out dough on a lightly floured surface until it's 1/8-inch thick. Cut dough with a cookie cutter and place 1 inch apart on prepared baking sheets.
- Bake in preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer for wire racks.
- Add cranberries, water, and brown sugar to a saucepan over medium-high heat. Cook for about 10 minutes until cranberries are soft. Stir in butter and lemon juice. Remove from heat a let cool.
- Spread some of the cranberry mixture onto one side of the bottom half of a cookie. Place another cookie on top of the cranberry mixture. Repeat with remaining cookies.
Notes
Water Activity: 0.832
Lab Report