Cranberry Eggnog Biscotti

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

• Ready In: 50 mins
• Yields: 28 cookies

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

Directions

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.