Gritscotti

• 3 cups all-purpose flour
• 1 1/2 cups instant grits
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups sugar
• 3/4 cup butter, softened
• 1 tablespoon loosely packed orange zest
• 4 large eggs
• 1 1/2 cups sweetened dried cranberries
• Parchment paper

1. Preheat oven to 325u0b0. Stir together first 4 ingredients. Beat sugar, butter, and zest at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and cranberries, beating just until blended.
2. Divide dough into 3 equal portions; shape each into a 12 1/2- x 9-inch slightly flattened log, using lightly floured hands. Place about 2 inches apart on a parchment paper-lined baking sheet. Bake at 325u0b0 for 30 to 35 minutes or until light brown. Transfer to wire racks; cool 15 minutes. Reduce oven temperature to 300u0b0.
3. Cut each log into 1/4- to 1/2-inch-thick slices using a serrated knife. Place on 3 parchment paper-lined baking sheets.
4. Bake at 300u0b0 for 30 to 35 minutes or until golden brown. Cool on baking sheets 10 minutes; transfer cookies, on parchment paper, to wire racks, and cool.

allpurpose, instant grits, baking powder, kosher salt, sugar, butter, orange zest, eggs, cranberries, paper

Taken from www.myrecipes.com/recipe/gritscotti (may not work)