Rosemary Cranberry Cookies

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

  • Prep Time 1 hr 30 min
  • Total Time 9 hr 30 min
  • Servings 96

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
  • 1 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.
  • 2 Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
  • 3 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.
  • 4 Bake 8 to 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
,
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1 1/2g,
1 1/2%
),
Sodium
35mg
35%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.