Monday, November 21, 2011
Delicious and Festive White Chocolate and Cranberry Cookies
White Chocolate and Cranberry Cookies
1 cup butter, softened 3 cups all-purpose flour
1 cup packed brown sugar 1 rounded teaspoon baking soda
½ cup white sugar 1 ½-2 cups white chocolate chips
2 eggs 1 ½ cup dried cranberries
2 teaspoons vanilla flavoring 1 cup chopped pecans
Preheat oven to 375°.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla.
Combine the flour and baking soda, stir to incorporate baking soda into flour. Spoon small amounts at a time into butter and sugar mixture while mixing. Add white chocolate and cranberries to mixture.
Spoon out dough and roll about a golf ball or walnut sized amount, depending on the size cookie you want, (dough is easy to handle and not sticky). You can spoon the dough right onto the cookie sheet, but shaping it into a ball makes a very pretty, evenly shaped cookie.
Bake for 8-10 minutes in preheated oven. For best results, take them out when they are browning but still slightly doughy. Allow cookies to cool for a minute before transferring to wire racks to cool.