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Rosemary Cranberry Cookies


Recipe Info

  • Yield : 24
  • Cook Time : 8m
  • Ready In : 8m

Rosemary and cranberry pair up in tasty Christmas cookies – a wonderful gift idea.


  • 420g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 225g butter, softened
  • 300g sugar
  • 100g brown sugar
  • 3 tsps vanilla essence
  • 2 eggs
  • 120g dried cranberries, finely chopped
  • 2 tbsps rosemary leaves, finely chopped
  • 2 tbsps orange peel, grated


Step 1

In medium bowl, mix flour, bicarbonate of 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.

Step 2

Shape the dough into 4 balls. Wrap in plastic wrap; refrigerate 8 hours.

Step 3

Heat oven to 180°C. Line baking trays with baking paper. Unwrap the dough; roll out to about 1/2 cm thickness. Cut out your cookies using cutters in your desired shape. Place them on the baking trays 21/2 cm apart.

Step 4

Bake 8 to 12 minutes or until lightly browned. Remove from baking trays to cooling racks.

Recipe Type: ,
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