Cranberries make a tart, chewy addition to this crispy cookie. A delicious snack or the perfect dipper for your coffee or tea.
Ingredients
3 eggs
3/4 cup sugar
1/2 cup butter or margarine
2 tsp vanilla
3 cups flour
3 tsp baking powder
1/2 tsp salt
3/4 cup chopped Dried Cranberries
Method
Melt butter. In large bowl, beat eggs and gradually beat in sugar, cooled butter and vanilla. Mix flour, baking powder and salt, and stir into egg mixture to make a sticky dough. Add cranberries and mix well. Keep mixing with floured hands until dough is smooth and fruit well mixed. Turn dough out on lightly floured board and make into a ball. Divide ball in half and shape each half into a 7″ log. Flatten to 4″ wide with rounded edges. Place logs about 4″ apart on greased baking sheet. Bake at 350°F for 20 minutes or until firm. Remove from oven and let cool for 10 minutes. Remove from baking sheet to cutting board and cut on a slight angle about 3/4″ thick. Arrange slices upright about 3/4″ apart on baking sheet again. Reduce oven to 300°F. Bake about 20-25 minutes or until firm and dry. Cool. Store in airtight container.
Makes about 18 biscotti.