1 ½ cups sugar
1 ½ cups (3 sticks) unsalted butter, softened
2 tablespoons light corn syrup
2 teaspoons vanilla
3 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups dried cranberries
Preheat oven to 350 degrees. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes. Add eggs, corn syrup and vanilla, and continue beating until well mixed, about 2 minutes.
In second bowl, whisk together the flour, cornmeal, baking powder and salt, and add gradually to wet mixture. Stir in dried cranberries by hand. Shape rounded teaspoonfuls of dough into balls, then roll in sugar. Place 1 inch apart on cookie sheets lined with parchment paper and flatten slightly with hand. Bake for 9 to 13 minutes or until edges are lightly browned.
Yield: Makes 7 dozen cookies.
Freezeworthy: Yes, but cool completely first.
Submitted by Betty McCreight, Clearwater