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Cranberry-White Chocolate Cookies

TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling YIELD: about 7 dozen.
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

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup cranberry juice
  • 1 teaspoon 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

  • 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips.
  • 2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until edges begin to brown, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely.
  • 3. For glaze, microwave vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.

Nutrition Facts

1 each: 103 calories, 5g fat (3g saturated fat), 11mg cholesterol, 47mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein.

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