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Preheat oven to 325°F. In a medium bowl, stir together flour, cornmeal, granulated sugar, rosemary and cayenne. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in dried cranberries. Form the mixture into a ball and knead until smooth.
On an ungreased baking sheet, roll or pat the dough into an 8-inch circle. Using your fingers, make a scalloped edge. Cut the circle into 16 wedges; do not separate the wedges. Bake for 25 to 30 minutes or until the bottom just starts to brown and the center is set. Cut the circle into wedges again while warm. Cool on the pan for 5 minutes.
Meanwhile, in a small bowl, stir together confectioners’ sugar, orange zest and 2 teaspoons orange juice. Stir in enough of the remaining orange juice, 1 teaspoon at a time, to reach a thin spreading consistency. Spread or brush the warm wedges with glaze. Transfer the glazed wedges to a wire rack; cool. If desired, garnish with rosemary sprig.