Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Cream butter and sugar in a large bowl with a mixer on high speed
until light and fluffy, about 3 minutes. Whisk together egg and
almond extract, and then add to butter mixture along with zests;
beat with a mixer on high speed until combined. Combine polenta,
flour, baking powder, and salt. Add to butter mixture and beat on
low speed just until combined. Stir in cranberries.
Roll dough into an 8x2-inch log, wrap in waxed paper, and chill
until firm.
Slice dough into ¼-inch-thick cookies; bake until firm to the tough,
10-12 minutes. Transfer baking sheets to a cooling rack, 5-10
minutes.
Originally Submitted
12/8/2016
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