Rosemary-Berry Cookies

Photo: Dhanraj Emanuel; Styling: Caroline M. Cunningham
Bake 8 minutes for a soft and chewy cookie or up to 12 minutes for a crisp cookie.

Yield:

Makes 8 to 10 dozen

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 9 Hours, 45 Minutes

Ingredients

1 cup butter, softened
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped sweetened dried cranberries
2 tablespoons minced fresh rosemary
2 tablespoons orange zest
Parchment paper

Preparation

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.

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.

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

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).

Note:

August 2012