8 Dozen Cookies
* PLUS Refrigeration time: 5 hours
1 1/2 cups
2 cups plus 2 tbsp
WHIRL cranberries with 2 tbsp flour in a food processor until finely chopped. Set aside. Stir remaining flour with spices, baking soda, salt and pepper in a medium bowl.
BEAT eggs with granulated and brown sugars in a large bowl, using an electric mixer, for 3 min. Gradually beat in flour mixture, then cranberries until dough is just mixed. Remove and press into a square shape. Wrap dough in plastic wrap and refrigerate at least 5 hours or overnight to allow flavours to develop.
POSITION oven racks in top and bottom thirds of oven. Preheat to 350F. Lightly spray 2 baking sheets with oil. Dust a rolling pin with flour and roll dough into a 1/2-in.-thick square. Using a floured pizza cutter or knife, cut dough into 1 × 3/4-in. rectangles. Arrange on baking sheets, spacing about 1 in. apart.
BAKE in top and bottom thirds of oven, switching sheets halfway through until cookies are light golden, 10 to 12 min. Remove cookies to a rack to cool slightly, about 5 min. Dust icing sugar generously over still-warm cookies. Let cool completely. Store in an airtight container up to 5 days or freeze up to 1 month.
Weekend baking: How to make cinnamon buns
Nutrition (per serving)
From the kitchen of Marta Henninger, grandmother of Astrid Henninger (associate marketing manager).
Substitution Tip: Use 2 1/2 tsp pumpkin- pie spice, instead of cinnamon, allspice, cloves and nutmeg.