Cornmeal-Cherry Cookies

Directions

1. 1
   In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
2. 2
   With an electric mixer, cream butter and sugar until light and fluffy.
3. 3
   Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined.
4. 4
   Stir in cherries.
5. 5
   Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide.
6. 6
   Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands.
7. 7
   Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
8. 8
   Preheat oven to 350°F; line two baking sheets with parchment.
9. 9
   Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice.
10. 10
    Place 1/2 inch apart on baking sheets.
11. 11
    Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes.
12. 12
    Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.