YIELD Makes 28 cookies
|1/3||cup butter, softened|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|2‑1/2||cups all-purpose flour|
|1/2||cup dried sweetened cranberries|
|1/2||cup semisweet chocolate chips|
- Preheat oven to 375°F. Beat butter with an electric mixer on medium speed 30 seconds. Add sugar, baking powder, baking soda, and beat until combined. Beat in eggs. Reduce to medium-low speed, gradually add flour and beat until the texture resembles coarse meal. With a spoon, stir in cranberries and chocolate chips.
- Shape dough into two 9X2-inch rolls. (It will be a bit dry.) Place rolls on an ungreased cookie sheet; flatten slightly. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool on baking sheet 1 hour.
- Reduce oven temperature to 325°F. Slice each roll crosswise at a 40 to 45-degree angle into 1/2-inch slices. Place slices, cut side down, on cookie sheet. Bake 8 minutes, turn and bake 8 minutes more or until crisp and light brown. Transfer to a wire rack and let cool.
This recipe appears in: Biscotti
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||31 %|