Every year since who knows when, I’ve been making these lovely little biscotti that have a wonderful marriage of sweet, tangy and savory all packed into one crumbly bite. This year I decided to turn my biscotti into a soft sugar cookie and I absolutely loved the results. I took the batch to my knitting group and it got rave reviews – and those ladies are hard to please! I just love this combination – it’s so Christmassy in color and taste. A bit of pine essence from the rosemary and the in-season cranberries with a little snow-capped action from the white chocolate. If you wanted a more festive presentation you could skip adding the white chocolate chips and drizzle the tops with melted white chocolate! These are easy and bake up beautifully – perfect for your Christmas cookie exchange and more unique!
makes 2 dozen give or take
2 cups (10 oz) all purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 cup granulated sugar
1 TBS light brown sugar
1 large egg
1.5 tsp vanilla
2 TBS chopped fresh rosemary
1 cup dried cranberries
1 cup white chocolate chips
Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper or spray with nonstick spray. Whisk the flour, baking powder, salt and rosemary in a medium bowl.
Cream the butter, sugar and brown sugar at medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined. Add the cranberries and white chocolate chips and fold in until just combined. Scoop out onto baking sheets into about a 2 tablespoon sized ball and lightly press down with your fingers to flatten out the top. Sprinkle with coarse sugar and bake 15 to 18 minutes, rotating halfway through. Cool the cookies for a few minutes after they come out of the oven and then transfer to a cooling rack. Serve with coffee and enjoy!
*base sugar cookie recipe from The New Best Recipe