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.

Nutrition per serving