ROSEMARY CRANBERRY COOKIES

Rosemary Cranberry Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 9h30m

Yield 96

Number Of Ingredients 11

3 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3 teaspoons vanilla
2 eggs
1 cup finely chopped sweetened dried cranberries
2 tablespoons finely chopped fresh rosemary leaves
2 tablespoons grated orange peel

Steps:

In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in cranberries, rosemary and orange peel.
Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
Bake 8 to 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 35 mg