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Rustic Rosemary-Cranberry Cornmeal Wafers
Prep: 15 minutes (plus 1 hour chilling)
Cook: 14 minutes
Servings: 36 cookies
A Savory Holiday Surprise
Not all holiday cookies need to be loaded with sugar and spice. These rosemary-cranberry cornmeal wafers offer a delightful alternative, blending the rustic, hearty texture of cornmeal with the fragrant, pine-like notes of rosemary and the bright tang of dried cranberries. They are wonderfully crisp, buttery, and utterly addictive.
Materials
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp fresh rosemary, finely chopped
- 1/2 cup dried cranberries, finely chopped
- Optional: Coarse sugar for sprinkling
Preparation
- Let's begin by creating our beautiful, fragrant dough. In a food processor, pulse together the all-purpose flour, cornmeal, sugar, baking powder, and salt until they are well combined.
- Add the cold, cubed butter and the finely chopped fresh rosemary. Pulse the mixture until it resembles coarse breadcrumbs. The cold butter is key to creating a crisp, flaky texture, similar to making a pie crust.
- In a small bowl, lightly beat the egg. Add the beaten egg to the food processor and pulse just until the dough starts to come together in clumps. Don't over-process!
- Turn the dough out onto a clean surface and gently fold in the finely chopped dried cranberries. We chop them finely to ensure you get a bit of tartness in every single bite.
- Form the dough into a log about 1.5 to 2 inches in diameter. Wrap it tightly in plastic wrap or parchment paper and chill in the refrigerator for at least 1 hour, or until firm. This is a classic 'slice-and-bake' style, which is wonderfully easy.
Cooking
- Once your dough log is nice and firm, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Unwrap your chilled log and, using a sharp knife, slice it into 1/4-inch thick rounds. If the log has flattened slightly while chilling, just gently roll it on the counter to round it out again.
- Place the slices on your prepared baking sheets, leaving a little space between them. For an extra sparkle and crunch, you can sprinkle the tops with a little coarse sugar before they go in the oven.
- Bake for 12-14 minutes, or until the edges are a beautiful golden brown. The center will still be a bit pale. The aroma of rosemary baking with butter is absolutely heavenly!
- Let the cookies cool on the baking sheets for a few minutes to set up, then transfer them to a wire rack to cool completely. They will become wonderfully crisp as they cool.
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