DRIED CRANBERRY AND EGGNOG BISCOTTI

DRIED CRANBERRY AND EGGNOG BISCOTTI image

Categories Egg

Number Of Ingredients 8

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½ c. butter, softened
¾ c. sugar
1 large egg
¼ c. + 1 tbs. eggnog
2 c. all purpose flour
2 tsp. baking powder
½ tsp. salt
¾ c. dried cranberries, finely chopped

Steps:

In the bowl of a mixer fitted with a paddle attachment, cream together butter and sugar on medium, 2-3 minutes until pale yellow and lightly fluffy. Add the egg and eggnog, and blend well. Mix in flour, baking powder, and salt until evenly incorporated, being sure not to overmix. Finally, stir in the dried cranberries with a wooden spoon until well mixed in. Divide dough into two equal parts and shape each half into a log wrapped in plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat and set aside. Shape dough into two 12" x 2 ½" rectangles on prepared sheet. Bake 18-22 minutes until set and the edges are VERY light golden brown. Remove from oven and cool 5-10 minutes, until firm enough to move. Move to a cutting board, and using a serrated knife, gently slice into ½" slices and return to baking sheet. Bake 5-7 minutes longer. Remove from oven and cool on cooling rack.