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These sweet cookies feature white chocolate and cranberries for a delightful taste. And the red and white coloring add a great holiday feel to any cookie tray. —Donna Beck, Scottdale, Pennsylvania
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 113 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 109 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as White Chocolate Cranberry Cookies in Light & Tasty December/January 2007, p49
These cookies are colorful and flavorful. Using just a few simple ingredients, you can enjoy this cookie recipe with a tall glass of ice cold milk.
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Reviewed on May. 20, 2012 by MsLucy
This is an excellent cookie. I had to hide some so they would not all be eaten at once.
Reviewed on Apr. 07, 2012 by Zoe61
Very nice and simple recipe. Followed the recipe to the letter and the cookies came out perfect !!
Reviewed on Mar. 25, 2012 by shortytalk
taste great..i make them alot..
Reviewed on Feb. 07, 2012 by Annette Bisson
All my friends wanted this recipe-delicious!
Reviewed on Jan. 27, 2012 by Worshipguy
Followed the recipe exactly and I had no problem at all. I made these for christmas and they were gobbled up and family was asking for more. SOOO good!
Reviewed on Jan. 24, 2012 by profbandit
Great balance of flavors. I prefer not-so-sweet cookies, so I knew this would work for me. My husband, who likes "anything cookie" surprised me though...and ate most of them! This is a winner. I will double the batch next time so I get a few more.
Reviewed on Dec. 23, 2011 by ltlspook63
They were so good and everyone asked for the recipe. I never got one, so round two will be made tomorrow!
Reviewed on Dec. 23, 2011 by Marion_in_Savannah
When I first saw the recipe I wondered if only 1/3 cup of butter and an egg would be enough. I shouldn't have worried! These were absolutely delicious cookies, and I'll certainly be adding them to my Christmas cookie baking next year.I baked mine on silicone mats and they turned out perfectly. I guess we like smaller cookies, because I got an even 3 dozen 2½ - 3 inch cookies out of one batch.
When I first saw the recipe I wondered if only 1/3 cup of butter and an egg would be enough. I shouldn't have worried! These were absolutely delicious cookies, and I'll certainly be adding them to my Christmas cookie baking next year.
I baked mine on silicone mats and they turned out perfectly. I guess we like smaller cookies, because I got an even 3 dozen 2½ - 3 inch cookies out of one batch.
Reviewed on Dec. 23, 2011 by umyaznemo
Really easy, delicious, and not overly sweet.
Reviewed on Dec. 20, 2011 by haljtmom
I have been I have to make it again.
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© Reiman Media Group, LLC., 2012