Rosemary Cranberry Cookies2018-11-27
- 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
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.
Shape the dough into 4 balls. Wrap in plastic wrap; refrigerate 8 hours.
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.
Bake 8 to 12 minutes or until lightly browned. Remove from baking trays to cooling racks.