White Chocolate Cranberry Cookies

#724       Comment on this recipe.

Pre-Notes

These cookies will keep in an airtight container for 2 weeks.

Ingredients

1. 1/2 c butter, softened
2. 1/2 c sugar
3. 1/2 c packed light brown sugar
4. 1 T vanilla extract
5. 1 egg
6. 1 1/2 c flour
7. 1 1/2 t baking soda
8. 1 c dried cranberries, chopped
9. 3/4 c white chocolate chips
10. 3/4 c macadamia nuts or hazelnuts, chopped

Instructions

1. Preheat the oven to 350° F.
2. Line 2 baking sheet with parchment paper or silicone mat.
3. With an electric mixer, cream the butter, sugar and brown sugar together until smooth.
4. Add the vanilla and egg, mixing well.
5. Sift together the flour and baking soda.
6. Spoon the flour mixture gradually into the creamed sugar mixture
7. Stir in the cranberries, white chocolate chips and nuts.
8. Drop by spoonfuls, about 1 tablespoon, onto the prepared baking sheets, 2 inches apart.
9. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.
10. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely.

Picture of Recipe