Cranberry Cornmeal Cookies Recipe

 
  1 1/2 c  sugar
  1 1/2 c  land o lakes® butter
           -softened
      2    eggs
      2 T  light corn syrup
      2 t  vanilla
      3 c  all-purpose flour
      1 c  cornmeal
      2 t  baking powder
    1/2 t  salt
  1 1/2 c  dried cranberries,chopped

Heat oven to 350F. Combine sugar and butter in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes)
. Add eggs, corn syrup, and vanilla; continue beating until well mixed
(1 to 2 minutes). Add flour, cornmeal, baking powder and salt; reduce
speed to low. Beat until well mixed (2 minutes). Stir in dried
cranberries by hand.

Shape rounded teaspoonfuls of dough into balls; roll in sugar. Place 1
inch apart on ungreased cookie sheets; flatten slightly with hand. Bake
for 9 to 13 minutes or until edges are lightly browned.

1999 New York State Fair Butter Cookie Winner

Cranberry Crumble Coffee Cake
 
           **cake**
      3 c  all-purpose flour
      1 c  sugar
      1 T  baking powder
      1 t  salt
      1 t  cinnamon
      1 c  butter,softened
      2 ea eggs,slightly beaten
      1 c  milk
      1 t  vanilla
           **filling**
    2/3 c  sugar
    1/4 c  cornstarch
    3/4 c  water (or raspberry juice)
      2 c  whole unsweetened
           -cranberries,chopped
      1 T  lemon juice
      1 t  lemon rind,grated
           **topping**
    1/4 c  butter
    1/2 c  all-purpose flour
    1/2 c  sugar

Preheat oven to 350.  Grease a 13" x 9" x 2" baking pan or two 8"
baking pans.  Prepare filling by combining sugar, cornstarch, water or
juice, and berries in a medium saucepan.  Cook over medium heat until
thickened and clear.  Add lemon juice and rind.  Set aside to cool.
Next in a small bowl, prepare topping by cutting butter into flour and
sugar, mixing until crumbly.  Set aside.

To prepare cake, use a medium mixing bowl, and combine cake ingredients
of flour, sugar, baking powder, salt, and cinnamon.  Cut in butter to
form fine crumbs.  Add eggs, milk, and vanilla.  Stir until blended.
Divide batter in half.  Spread half of batter in 13" x 9" x 2" pan, or
divide into two 8" pans.  Spread cooled filling evenly over batter in
each pan.  Drop remaining batter by small spoonfuls over filling.
Spread carefully.  Sprinkle topping over top layer.  Bake for 45 to 50
minutes, or 40 to 45 minutes for 8" pans.

Wisconsin State Fair