Best Rosemary Cranberry Cookies Recipes

ROSEMARY CRANBERRY COOKIES

Rosemary Cranberry Cookies image

Rosemary and cranberry pair up in these tasty Christmas cookies - a wonderful dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 9h30m

Yield 96

Number Of Ingredients 11

Ingredients

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

ORANGE-GLAZED ROSEMARY-CRANBERRY CUTOUTS

Orange-Glazed Rosemary-Cranberry Cutouts image

Honorable Mention - Contest Recipe 2008! Bits of cranberries and a pinch of fresh rosemary make an orange-glazed cookie extraordinary.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 36

Number Of Ingredients 10

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten
3/4 cup finely chopped dried cranberries
1 1/2 teaspoons finely chopped fresh rosemary leaves
1 1/4 cups powdered sugar
2 to 3 tablespoons orange juice
1 tablespoon butter or margarine, melted
1 1/2 teaspoons grated orange peel

Steps:

Heat oven to 350°F. In large bowl, stir cookie mix, flour, 1/3 cup softened butter and egg until soft dough forms. Stir in cranberries and rosemary.
On floured surface, roll dough to about 1/4-inch thickness. Cut dough with 2-inch round cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
In small bowl, mix glaze ingredients until smooth, using enough orange juice until glaze is thin enough to spread. Spread thin layer of glaze over each cookie. Let stand about 20 minutes or until glaze is set. Store loosely covered at room temperature.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 12 g, TransFat 1/2 g