gettin' my holiday bake on

It's been much too long. Don't worry -- I have been eating. Heartily. I just sadly haven't been photographing every morsel that goes into my belly.

Made some of these Cranberry, Rosemary and Cornmeal Shortbread cookies today for a soiree my mom will be attending this weekend.

They came out nicely: a bit more golden on the edge, with a dense crumb in the center.

Not too sweet, not too savory.

I think they'll be displayed with some extra sprigs of rosemary (or, rather, this is what I've suggested to my mom).

Try them yourself!

CRANBERRY, ROSEMARY, AND CORNMEAL SHORTBREAD
Recipe courtesy of: a photocopy of a random Christmas cookie magazine -- not sure which one!

Serves: 16

1 cup AP flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 teaspoon snipped fresh rosemary
Dash cayenne pepper
1/2 cup butter
2 tablespoons finely snipped dried cranberries
1/3 cup powdered sugar
1/8 teaspoon finely shredded orange peel
2-4 teaspoons orange juice (I used 4)

1. Preheat oven to 325 degrees. In a medium bowl, combine flour, cornmeal, granulated sugar, rosemary, and cayenne pepper. Using a pastry blender (or two knives), cut in butter until mixture resembles fine crumbs and starts to cling. Add cranberries. Form mixture into a ball.

2. On an ungreased cookie sheet, pat dough into 8-inch circle. Cut circle into 16 wedges. Do not separate wedges. Bake for 25 to 30 minutes or until bottom just starts to brown and center is set. While warm, cut circle into wedges again. Let stand on cookie sheet for 5 minutes.

3. Meanwhile, for glaze: In a small bowl, stir together powdered sugar, orange peel, and 1 teaspoon of orange juice. Stir in enough juice, 1 teaspoon at a time, to make a glaze of drizzling consistency. Spread glaze over wedges. Transfer glazed wedges to a wire rack; let cool.