White Chocolate Cranberry Cookies

It's go time! It's time to deck those halls, wrap those gifts, and carefully place those cookies on the trays.

I mean, it would be go time if I were done and stuff. There are six kinds of cookies in the freezer right now, which is better than no kinds of cookies, but it's still not quite enough. Guess who is going to spend the week in the kitchen? I hope y'all have already purchased all of the chocolate chips and powdered sugar you need, because I'm about to burn through it all.

In the meantime, here's one of my accomplishments. They're a little like a crispy chocolate chip cookie, but with white chocolate, dried cranberries, and a hint of almond. By the way, those things go well together. Very well.

White Chocolate Cranberry Cookies

3/4 cup unsalted butter, softened
3/4 cup light brown sugar, firmly packed
1/2 cup granulated sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
1 large egg
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dried cranberries

1. Preheat the oven to 350 degrees.

2. In a large mixing bowl, beat the butter, brown sugar, and sugar until they're creamy.

4. Add the extracts and egg and then beat some more.

5. Grab a smaller mixing bowl and toss the flour, baking soda, and salt in it. Whisk.

6. Gradually add the flour and such to the sugars while running the mixer.

7. Once everything is well blended, add the chocolate chips and cranberries and stir to combine

8. Drop by heaping teaspoonful onto cookie sheets lined with parchment paper. Leave about two inches between cookies because these will spread a bit.

9. Bake at 350 degrees for 13 to 15 minutes, or until lightly browned.

10. TAH-DAH!

Comments

[Amy]

You may have just saved my day. I've been flailing around for a new cookie recipe to take to various occasions, and this one seems perfect. Yum!