Cranberry Eggnog Biscotti |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a quick recipe that uses refrigerated sugar cookie dough and dried cranberries. This is from the book Cookie Dough Delights . Ingredients:
1 (18 ounce) roll refrigerated sugar cookie dough |
2/3 cup all-purpose flour |
1 1/2 cups dried cranberries, coarsely chopped |
1 tablespoon orange zest |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F
2. Lightly spray a cookie sheet with nonstick cooking spray.
3. Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
4. Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
5. Divide dough into two equal halves.
6. On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
7. Bake 26-28 minutes or until the logs are deep golden brown.
8. Remove sheet from oven.
9. Using a sharp knife, cut each log into 3/4 inch wide slices.
10. Place slices back on cookie sheet.
11. Bake the slices 5 minutes; remove from oven and turn over.
12. Bake 5 minutes longer.
13. Remove from oven and cool completely.
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