Cranberry Eggnog Biscotti

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 (18 ounce) roll refrigerated sugar cookie dough
• 2/3 cup all-purpose flour
• 1 1/2 cups dried cranberries, coarsely chopped
• 1 tablespoon orange zest
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°f
• 2 lightly spray a cookie sheet with nonstick cooking spray.
• 3 break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
• 4 add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
• 5 divide dough into two equal halves.
• 6 on the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
• 7 bake 26-28 minutes or until the logs are deep golden brown.
• 8 remove sheet from oven.
• 9 using a sharp knife, cut each log into 3/4 inch wide slices.
• 10 place slices back on cookie sheet.
• 11 bake the slices 5 minutes; remove from oven and turn over.
• 12 bake 5 minutes longer.
• 13 remove from oven and cool completely.