Delightful Drunken Cranberry Lemon Cornmeal Cookies

I swear I don't live on a movie set. At least, I'm pretty sure I don't. However, as I walked home last night from the subway, I noticed that my whole street was blocked off with movie trailers.

I could tell it was a big budget film compared to the last movie filmed on my street: Rolo Pretzel & Pecan Bites (and a Bollywood Movie!) I found out that it was the "next Megan Fox film" which I have deduced from imdb.com to be Friends with Kids. I didn't see Megan Fox, but I did walk by Maya Rudolph. At least I'm pretty sure it was her.

As exciting as all of this is (read: not very), I was glad to wake up this morning and find the trailers gone. Their generators were very noisy!

Good thing I had these delightful cookies to keep me company along with the noise of the generators. The idea of these cookies might seem strange, but don't be scared. The combination of rum soaked cranberries, lemon zest, and cornmeal makes for one yummy cookie. Seriously, everyone agreed that these cookies were very good and very delightful. Bake them and see for yourself. :)

Drunken Cranberry Lemon Cornmeal Cookies (adapted from 6 Bittersweets)

Makes about 32 cookies

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 tsp grated lemon zest
1/3 tsp salt
2 large egg yolks
1/2 cup yellow cornmeal
1 1/4 cups all purpose flour
2/3 cup dried cranberries soaked in rum and hot water. (About 4:1)
Powdered sugar, to garnish (optional)

Soak the dried cranberries in rum and hot water for at least 2 hours. They should be completely covered in liquid (about 4 parts rum, 1 part hot water.) Feel free to soak for longer if desired. Strain the cranberries before using.

Using an electric mixer, cream the butter and sugar in a large bowl until fluffy. Beat in lemon zest and salt, then egg yolks. Beat in cornmeal, then flour. Stir in cranberries. Knead dough just to combine; divide in half transfer each to a sheet of plastic wrap or parchment paper. Form dough into two 1 1/2 x 6-inch logs. Refrigerate until firm, 2 hours or up to 1 day.

Preheat oven to 325 degrees F. Line large baking sheet with parchment paper. Slice dough log into 1/4-inch-thick rounds. Arrange rounds on prepared baking sheet, spacing 1 inch apart and reshaping into rounds if uneven.

Bake cookies until golden at edges, about 15 to 18 minutes. Transfer to rack. Cool completely, and dust with powdered sugar if desired. Store airtight at room temperature for up to 4 days.

Erika's Extras: This recipe can be made without rum. Just use the dried cranberries as is. If they are a little too dry, soak in hot water until plump.

Bake well and prosper!

UPDATE! I've just done something new for me in the world of blogging. I was invited by Lisa to be apart of her Sweets for a Saturday via Linky. It's the first time I heard of Linky. Check out what else is going on over on her blog for Sweets for a Saturday: Sweet As Sugar Cookie