Cranberry Eggnog Biscotti

READY IN: 50mins
Recipe by mary winecoff

This is a quick recipe that uses refrigerated sugar cookie dough and dried cranberries. This is from the book "Cookie Dough Delights".

Top Review by TR1471

Where's the eggnog?

Ingredients Nutrition


  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.

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