When it comes to this time of the year there are some flavors that we just can’t help to associate with Christmas. For me it has always been cranberries. Cranberries sauce, cranberry cake, cranberry cobbler and so the list goes on.
The old time classic for me however has always been good Cranberry and white Chocolate cookies.
This is one of those recipes that comes together within 10 minutes. Almost a “just mix together” kind of recipe. 😉 Since there is so little prep work involved with making these cookies, you could easily get the kids to help or bake these themselves.
This recipe calls for white chocolate chips. Here by us it almost seems impossible to find white chocolate chips, so I often use white chocolate chopped into pieces ( like in this picture) but feel free to use any of these as both of them works great in this recipe.
I use Brandy as a favoring. It just complements the taste of the cookies so well. If you do not feel comfortable using brandy, replace with vanilla essence. It will still have a pretty awesome taste. But I strongly recommend that you just try one batch flavored with brandy. If you are looking for a holiday-feel cookie, this will definitely hit the spot!!
Cranberry and white Chocolate cookies
Ingredients
125ml Cup butter, soften
125 ml Brown sugar
125 ml White sugar
1 Egg
15ml Brandy (Or Vanilla Essence)
375ml Flour, all purpose
2,5 ml Baking soda
180 ml White chocolate chips (OR chopped white chocolate)
250 ml Dried Cranberries
Directions
Preheat oven to 180ËšC. Grease two cookie sheets and set aside.
In a large bowl, cream together butter and the sugars until light and fluffy.
Add the egg and mix well followed by the brandy (or Vanilla essence) and mix again.
In a separate bowl, sift together the flour and baking soda. Mix in the dried cranberries and chocolate chips into the flour and stir so that the flour coats the cranberries and chocolate.
Mix the flour mixture into the butter mixture, and mix well.
Roll the dough into walnut size balls and place on the prepared cookie sheet. Allow enough space between the cookies to allow them to spread. Use the back of a spoon and slightly flatten the balls.
Bake the cookies for 8-10 minutes. Allow the cookies to cool slightly before transferring them to a cooling rack.
Allow to cool completely before storing them in a airtight container.
I hope you will enjoy this recipe, like we do. Please share your thoughts and suggestions, I would love to hear them!
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