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Rosemary Cranberry Cookies
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Prep Time:
1 hour 30 minutes
Total Time:
9 hours 30 minutes
Festive Christmas cookies bursting with the flavors of rosemary and cranberry.
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
Instructions:
  • Combine flour, baking soda, and salt in a medium bowl. In a large bowl, use an electric mixer to beat butter, granulated sugar, brown sugar, and vanilla until fluffy. Mix in eggs one at a time. Gradually add the flour mixture on low speed until blended. Fold in cranberries, rosemary, and orange peel. Enjoy the delightful flavors coming together!
  • Form the dough into four 6-inch logs, then wrap them in plastic wrap and refrigerate for 8 hours or up to 3 days.
  • Preheat oven to 350°F and line cookie sheets with parchment paper. Cut the dough into 1/4-inch slices and place them 1 inch apart on the prepared cookie sheets.
  • Bake for 8 to 12 minutes until lightly browned, then transfer from the cookie sheets to cooling racks.

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