Maizena-Thyme Cookies

• 1-3/4 cup Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1 cup Stone-ground Self-rising Cornmeal
• 1/2 teaspoons Salt
• 2 sticks Unsalted Butter
• 1-1/4 cup Sugar
• 2 whole Eggs
• 3/4 cups Cranberries
• 1-1/2 Tablespoon Thyme

1. 1. Preheat oven to 350 degrees F. While the oven is pre-heating mix the flour, baking soda, cornmeal and salt in a bowl. Set aside.
2. 2. In the bowl of an electric mixer (using the paddle attachment) cream the butter and sugar for 3 minutes. Once it looks all fluffy, add the eggs, followed by the dry ingredients mixture. Mix to combine and then add the cranberries and the thyme.
3. 3. Make 1 1/2 inch dough balls and place onto parchment paper lined baking sheets. Be sure to space them apart. This is a melt cookie so it will spread and the cookies will stick together if you place them too close together.
4. 4. Bake, until pale golden, 10 to 12 minutes.
5. 5. Let the cookies cool completely on a wire rack.

whole wheat flour, baking soda, stoneground, salt, butter, sugar, eggs, cranberries, thyme

Taken from tastykitchen.com/recipes/desserts/maizena-thyme-cookies/ (may not work)