Ingredients
- 2 cups all-purpose flour - 3/4 cup sugar - 1/2 cup cornmeal - 1/2 cup finely chopped toasted walnuts - 1-1/2 tsp. baking powder - 1/2 tsp. baking soda - 3/4 cup I Can't Believe It's Not Butter!® Spread, melted and cooled - 3 eggs - 1-1/2 tsp. vanilla extract - 1/2 cup finely chopped citron (optional) - 1/4 cup dried cranberries or raisins |
Instructions
Preheat oven to 325°.
Combine flour, sugar, cornmeal, walnuts and baking powder in large bowl; set aside.
Beat I Can't Believe It's Not Butter!® Spread, eggs and vanilla in small bowl with wire whisk. Add to flour mixture, stirring until mixture forms a dough. Stir in citron and cranberries. Chill 1 hour.
Knead dough on lightly floured surface. Divide in half. Shape dough into 2 flat logs, about 14 x 1-1/2-inches each on greased baking sheet, with floured hands. Bake 30 minutes or until firm. Cool 10 minutes on wire rack.
Cut logs into 1/2-inch-thick diagonal slices on cutting board. Arrange cookies cut side down on baking sheet. Bake an additional 20 minutes, turning once. Cool completely on wire rack. Store in airtight container.