Cornmeal Cranberry Cookies | Two Jade Bowls

Ingredients

• butter for the pans
• 2 cups corn flour
• 2 cups all-purpose flour
• 1 cup finely ground cornmeal
• 1 1/2 teaspoons baking soda
• 2 teaspoons cream of tartar
• 2 teaspoons kosher salt
• 8 ounces (2 sticks) cold unsalted butter, cut into 1/2 inch pieces
• 2 cups dark brown sugar
• 2 eggs
• 1/4 cup whole milk
• 1 cup dried cranberries, roughly chopped
• 1/2 cup sugar for finishing