Lemon Polenta Cranberry Cookies

From 6 Bittersweets
Slightly adapted from Bon Appetit via Milk and Cookies
Makes about 32 cookies

XIAOLU'S NOTES: Please note that the dough needs to chill at least 2 hours before baking. Any small dried fruit, such as golden raisins (which the original recipe called for) or dried cherries would also work well in place of dried cranberries. If your fruit is a bit too dry, soak it for a few hours in some warm water or appropriate juice. For that extra sumthin' sumthin', mix a lil' rum into the soaking liquid.

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 tsp grated lemon zest
1/3 tsp salt
2 large egg yolks [refrigerate or freeze the whites for use elsewhere]
1/2 cup yellow cornmeal
1 1/4 cups all purpose flour
2/3 cup dried cranberries (about 4 ounces)
Powdered sugar, to garnish (optional)

Using an electric mixer, cream the butter and sugar in a large bowl until fluffy. Beat in lemon zest and salt, then egg yolks. Beat in cornmeal, then flour. Stir in cranberries. Knead dough just to combine; divide in half transfer each to a sheet of plastic wrap or parchment paper. Using plastic or parchment, form dough into two 1 1/2 x 6-inch logs. Refrigerate until firm, 2 hours or up to 1 day.

Preheat oven to 325 degrees F. Line large baking sheet with parchment paper. Slice dough log into 1/4-inch-thick rounds. Arrange rounds on prepared baking sheet, spacing 1 inch apart and reshaping into rounds if uneven.

Bake cookies until golden at edges, about 15 to 18 minutes. Transfer to rack. Cool completely, and dust with powdered sugar, if desired. Store airtight at room temperature for up to 4 days.