Bake 8 minutes for a soft and chewy cookie or up to 12 minutes for a crisp cookie.
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.
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.
Shape dough into 4 logs (about 2 inches in diameter); wrap each log in plastic wrap. Chill 8 hours to 3 days.
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).
these cookies are easy to make and attractive. the taste is only so so. i think it needs a little more in rosemary flavor.