Best Rosemary Cranberry Cookies Recipes

ROSEMARY CRANBERRY COOKIES

Steps:

• In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in cranberries, rosemary and orange peel.
• Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
• Bake 8 to 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

CRANBERRY-ROSEMARY JULEP

Steps:

• Muddle the sugar, cranberries and rosemary in a cocktail shaker until crushed and bruised. Add the bourbon and some ice. Shake for 1 minute.
• Empty the contents of the shaker into 2 rocks glasses. Garnish each with an orange twist and a rosemary sprig, if desired.

ORANGE-GLAZED ROSEMARY-CRANBERRY CUTOUTS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, flour, 1/3 cup softened butter and egg until soft dough forms. Stir in cranberries and rosemary.
• On floured surface, roll dough to about 1/4-inch thickness. Cut dough with 2-inch round cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until smooth, using enough orange juice until glaze is thin enough to spread. Spread thin layer of glaze over each cookie. Let stand about 20 minutes or until glaze is set. Store loosely covered at room temperature.

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
• Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.