Ingredients

Makes about 48 cookies

　　3 cups all-purpose flour

　　1 cup yellow cornmeal

　　2 teaspoons baking powder

　　1/2 teaspoon salt

　　3 sticks (1 1/2 cups) unsalted butter, softened

　　1 1/2 cups sugar

　　2 large eggs

　　2 teaspoons vanilla

　　2 cups dried cranberries

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

In a bowl whisk together flour, cornmeal, baking powder, and salt. In a large bowl with an electric mixer cream together butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Add flour mixture and vanilla and stir until combined well. Stir in cranberries.

　　

Step 3

Drop dough by rounded teaspoons 2 inches apart onto greased baking sheets and bake cookies in batches in middle of oven 16 to 18 minutes, or until golden. Transfer cookies with a spatula to racks to cool. Cookies keep in airtight containers 5 days.