KITCHENAID CRANBERRY RECIPES

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, cream together the butter and sugars until smooth. Add the egg and vanilla and beat until well blended.
• Stir in 1 tablespoon of orange zest and 2 tablespoons orange juice.
• In a medium bowl, combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in cranberries and pecans, if using.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 8-10 minutes, until the edges are just golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, stir together ingredients for glaze until smooth. Drizzle over cooled cookies. Let stand until set.

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
• Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
• On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
• Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.