Cranberry Cornmeal Cookies (scones)

Well, I wouldn't call these cookies exactly. They are more like a cornmeal scone or something of that nature. America's Test Kitchen suggests, and I agree, that these should be served with a cup of chamomile tea or coffee. These are the kind of thing I would serve at high tea if I had any idea what high tea was or ever actually had a high tea. I do really like these, but I don't think they are the something I will crave. They are not exactly my thing, but they would definitely be someones. This recipe comes from Cook's Illustrated The Quick Recipe. The only change I made is the original recipe called for light brown sugar. I only use dark brown sugar. I like the flavor better. Hey, bonus: you don't need a mixer.

Cranberry Cornmeal Cookies
Yield 12 cookies
INGREDIENTS
1 c flour
1/2 c cornmeal
1/2 c sugar, plus 1/3 c for rolling
1/4 c dark brown sugar
1 tsp baking powder
1/2 tsp salt
1 tsp freshly grated orange zest
3/4 c dried cranberries
2 eggs
1/4 c vegetable oil

1. Adjust an oven rack to the middle position and heat the oven to 375. Line a baking sheet with parchment paper and lightly spray the parchment with nonstick cooking spray.
2. Whisk together the flour, cornmeal, 1/2 c sugar, brown sugar, baking powder, and salt in a large bowl. Add the orange zest and whisk to combine. Add the cranberries and using a rubber spatula, toss to combine. In a separate bowl, whisk together the eggs and oil. Stir in the wet ingredients into the dry ingredients until evenly moistened.
3. Fill a small bowl with cold water and place 1/3 c sugar in a 8 or 9 inch cake pan. Dip your hands into the water and roll about 2 T of cookie dough into a rough ball. Drop the ball into the cake pan with the sugar and toss to coat. Place the formed, sugar-coated cookie on the prepared pan, leaving 1 1/2 inches between balls. If your hands become sticky, dip them into the water and shake away the excess. I didn't find the water necessary. This should give you 12 cookies.
4. Bake until the cookies are light golden brown, 18-20 minutes, rotating the pan from front to back halfway through the baking time. Cool the cookies on the baking sheet until slightly set, about 2 minutes. Using a spatula, transfer the cookies to a wire cooling rack. Cool 15 minutes.