There isn’t a better way to finish off rhubarb!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon frozen orange juice concentrate
- 2 ⅔ cups all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅔ cup sweetened dried cranberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flour, cornmeal, baking powder, cinnamon, nutmeg and cloves; stir into the sugar mixture. Fold in the dried cranberries. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 129 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 53 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I just tried this recipe and really like it. The texture is different from 100% wheat flour cookies, but the change is nice. They baked really nicely. I was looking for some different for cornmeal and this is a winner. I will definitely be using this again and again.