Photo: Dhanraj Emanuel; Styling: Caroline M. Cunningham
Hands-on Time
20 Mins
Total Time
9 Hours 45 Mins
Yield
Makes 8 to 10 dozen

Bake 8 minutes for a soft and chewy cookie or up to 12 minutes for a crisp cookie.

How to Make It

Step 1

Beat first 4 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Step 2

Stir together flour and next 2 ingredients; gradually add to butter mixture, beating just until blended after each addition. Stir in cranberries, rosemary, and orange zest.

Step 3

Shape dough into 4 logs (about 2 inches in diameter); wrap each log in plastic wrap. Chill 8 hours to 3 days.

Step 4

Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 8 to 12 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).

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