- ½ cup (1 stick) Challenge Butter
- 1 cup sugar
- 2 eggs
- 1 Tablespoon molasses
- 2 ½ cups flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 Tablespoons water
- ¾ cup coarsely chopped walnuts
- ½ cup sweetened dried cranberries
1Preheat oven to 350° F.
2Cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine flour, cocoa powder, baking powder and salt; blend into butter mixture along with the water. Stir in walnuts and cranberries. Divide dough in half. (Chill dough if necessary for ease of handling.)
3On a lightly floured surface, shape each portion into two 10-inch long logs. Place logs on a lightly buttered or parchment lined cookie sheet.
4Bake 25-30 minutes or until firm. Cool and cut diagonally into ⅜-inch slices. Place slices on a cookie sheet and bake at 250°F for approximately one hour to dry the biscotti.