Cornmeal Cranberry Lemon Cookies      makes 3-4 dozen

1 3/4 cup AP flour

1 tsp. baking soda

1 cup stone ground yellow cornmeal

1/2 tsp. salt

1 1/4 cup sugar

8 oz. ( 2 sticks) very soft unsalted butter

1 tsp. lemon oil (optional)

2 lg. eggs

1 Tbls. finely chopped lemon thyme

3/4 cup dried cranberries or dried bluberries.

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

2. Whisk together flour, baking soda, cornmeal and salt. Set aside.

3. In a large bowl, cream butter and sugar together using a hand held mixer (or use a wire whisk and wrist power) on medium speed until pale and fluffy. About 2 or 3 minutes.  Add lemon oil, if using, and add in eggs 1 at a time. Add flour mixture, mix on lowspeed until just combined. Mix in berries and thyme with a wooden spoon.

4. Drop balls of batter onto the lined baking sheets, spacing about 2 inches apart. Bake, rotating and switching the pans between the two lower oven racks midway through until pale golden 10-14 minutes. As these are a tender cookie, leave on the cookie sheet to cool or transfer cookies still on the parchment paper onto a cooling rack.

Great in summer with iced tea or in the winter with hot tea. ENJOY