Cranberry and Rosemary Butter Cookies

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Merry, merry Christmas to you all! The stockings are hung, the tree is ornamented, and a spirit of festive anticipation fills the air as our winter holiday is only a few days away now. Holiday baking is also in full swing; cookies, cakes, croissants, and sweet rolls will all have been pulled out of the oven before the week passes. I think this time of year is an especially lovely time to whip up new confectionary delights to try out on loved one’s tastebuds while also keeping true to beloved traditions. These cookies do just that for me and my family members. The butter cookies are based off of my great-grandmother’s recipe, a traditional treat I’ve had every year since childhood. This year, I added tart cranberries and herbaceous rosemary, festive colors of ruby and evergreen flecking the dough. Besides the appropriate hues, these additions add an unconventional flavor that reminds me of the scent of pine mingling with fruity tartness. The cookies aren’t overly sweet, a welcome departure in the midst of other, overly saccharine desserts, with the most deliciously soft texture. Place them stacked up on one another atop a little dish in the center of the kitchen or holiday table; they’ll be snatched up quickly and are the perfect accompaniment to hot afternoon coffee.

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Cranberry and Rosemary Butter Cookies

  • 1 cup butter, room temperature

  • 1/4 cup sugar

  • 2 cups all purpose flour

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt

  • 1/3 cup dried cranberries, finely chopped

  • 1 tablespoon rosemary, chopped

Cream the butter and sugar. Add the vanilla and salt. Fold in the flour until fully incorporated.

Bring the dough into a ball, and on a floured surface roll the dough into an approximately 1 1/2 inch log. Wrap in plastic wrap and chill for two to four hours. This will help firm the dough for slicing.

After the dough has chilled, reheat the oven to 350 degrees.

Slice the dough into approximately 1/2 inch disks and bake for 15 minutes or until the tops of the cookies are just barely dry - do not overbake.