Cranberry Eggnog Biscotti - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F
Lightly spray a cookie sheet with nonstick cooking spray.
Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
Divide dough into two equal halves.
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.
Bake 26-28 minutes or until the logs are deep golden brown.
Remove sheet from oven.
Using a sharp knife, cut each log into 3/4 inch wide slices.
Place slices back on cookie sheet.
Bake the slices 5 minutes; remove from oven and turn over.
Bake 5 minutes longer.
Remove from oven and cool completely.