Cornmeal Cherry Cookies

1 c. flour
1/2 c. cornmeal (if don’t have, just use flour)
1/2 t. baking powder
1/8 t. salt
6 T. butter at room temperature
1/4 c. sugar
1/2 t. vanilla extract
1 large egg
1 t. freshly grated orange zest
1/4 c. dried cherries or cranberries, finely chopped

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in fruit.

Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least one hour or overnight.

Preheat oven to 350º. Line two baking sheets with parchment. Slice dough 1/4-inch thick, rotating log one quarter turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheet halfway through, until cookies are firm to the touch 10-14 minutes. Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.

Note: I really like these because you can make the dough and then just refrigerate until you are ready to bake. I once had company coming and made these in advance and left them in the fridge until we wanted cookies. But then I didn't have to be away from my guests for a long period of time as they cookies were just ready to be sliced and baked. Plus, they're good!