Cranberry Linzer Cookies

Ingredients

• 0.75 cups butter , softened
• 0.75 cups white sugar
• 1 large egg
• 1.5 cups all-purpose flour
• 0.5 cups cornmeal
• 1 teaspoon baking powder
• 0.38 teaspoons salt
• 1 teaspoon vanilla extract

Instructions

1. 1

   Gather all ingredients.

2. 2

   Make cookies: Beat together butter and sugar in a large bowl with an electric mixer until creamy. Beat in egg until well combined.

3. 3

   Whisk together flour, cornmeal, baking powder, and salt in a medium bowl.

4. 4

   Gradually add flour mixture to butter mixture; stir until incorporated. Beat vanilla into butter mixture.

5. 5

   Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.

6. 6

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

7. 7

   Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops.

8. 8

   Place cookie bottoms and tops 1-inch apart on the prepared baking sheets.

9. 9

   Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool completely.

10. 10

    Make filling: Stir together cranberries, brown sugar, and water in a small saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.

11. 11

    Spread a small amount of filling onto one side of the bottom half of a cookie.

12. 12

    Place the top half of the cookie on top of filling. Repeat assembly process with remaining cookies and filling.