These Indian Pudding Cookies are similar to a soft gingerbread.

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Indian pudding is a warm molasses-laced pudding made from cornmeal. So we took all the spiced molasses and cornmeal components and turned them into cookies. We added a handful of dried cranberries for sweet-tart touch and a drizzle of icing. The result was a cookie similar to a soft gingerbread.

Indian Pudding Cookies

Makes 3 1/2 dozen cookies

2 cups all-purpose flour

1 teaspoon baking soda

1 cup yellow cornmeal

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon dry ginger

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups granulated sugar

2 tablespoons molasses

1 tablespoon honey

2 eggs

1/2 cup finely chopped dried cranberries

1 cup powdered sugar

Juice of 1/2 lemon

1. Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, cornmeal, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

3. In the bowl of an electric mixer, beat together the butter, granulated sugar, molasses and honey until light and fluffy. Add the eggs, one at a time, beating and scraping the bowl between each. On low speed, mix in the flour-cornmeal mixture. Stir in the cranberries.

4. Scoop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between for spreading. Bake for 10 to 12 minutes, or until golden brown. Let cool for 5 minutes on the pans, then transfer to a cooling rack to cool completely.

5. In a small bowl, mix together the powdered sugar and lemon juice. Use a spoon to drizzle over each cookie. Store in an airtight container, between sheets of waxed paper, at room temperature.

Nutrition information per cookie (values are rounded to the nearest whole number): 110 calories; 40 calories from fat (37 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 20 mg cholesterol; 17 g carbohydrate; 1 g protein; 0 g fiber; 55 mg sodium.