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Cranberry-White Chocolate Cookies

 Cranberry-White Chocolate Cookies
These are one of my favorite cookies to make for the holidays. I prepare a batch early in the holiday season and freeze them.—Sherry Conley, Noel Hants County, Nova Scotia
88 ServingsPrep: 25 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/3 cup cranberry juice
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups dried cranberries
  • 2 cups vanilla or white chips
  • GLAZE:
  • 2 cups vanilla or white chips
  • 2 tablespoons plus 1-1/2 teaspoons shortening

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in the eggs, cranberry juice and vanilla. Combine the flour, baking
  • powder and salt; gradually add to creamed mixture and mix well. Fold
  • in cranberries and vanilla chips.
  • Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
  • Bake at 350° for 10-12 minutes or until edges begin to brown.
  • Cool for 2 minutes before removing to wire racks to cool completely.

2 of 2

Cranberry-White Chocolate Cookies (continued)

Directions (continued)

  • For glaze, microwave vanilla chips and shortening at 70% power until
  • melted; stir until smooth. Drizzle over cookies. Yield: about 7
  • dozen.
Nutritional Facts: 1 cookie equals 103 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 47 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.