Ingredients

The following ingredients have 24 Servings
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick cold unsalted butter (4 ounces, cut into 1/2" pieces)
  • 1/2 cup plump dried cranberries
  • 1/2 cup pistachios
  • 1 large egg
  • 1 large egg yolk
  • 1 orange (zested)
  • 1 teaspoon orange or vanilla extract
  • 3/4 cup powdered sugar
  • 3-4 teaspoons orange juice (or cream)

Instruction

  • Position oven rack to middle of oven and preheat to 350 degrees. Line a baking sheet with parchment paper.
  • Add the cornmeal, flour, sugar, baking powder and salt to a large bowl and stir to combine. Add the cubes of butter and work with a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse meal. Stir in the cranberries and pistachios.
  • Whisk together the egg, egg yolk, orange zest and extract. Add the egg mixture to the flour mixture and use a rubber spatula to stir them together. The dough will be dry and crumbly, but it should stick together when pinched between your fingers.
  • Lightly flour a work surface and place the dough in the center. Knead the dough 4-5 times until it comes together and is smooth. Cut the dough in half and set one aside. Roll the other ball of dough into a 12" log. Flatten it slightly with the palm of your hand and cut the log on a diagonal in 1" slices. Transfer to a cookie sheet. Repeat with the second ball of dough.
  • Bake for 15-18 minutes until lightly browned and puffed. Cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
  • Meanwhile mix the powdered sugar and orange juice or cream and stir until there are no lumps.
  • Drizzle the glaze over the cooled cookies and let the glaze harden for 10-15 minutes. Store in an airtight container for up to a week.