White Chocolate Cranberry Cookies

My sister Brooke’s friend Christine brought these White Chocolate Cranberry Cookies to our Holiday Cookie Swap. You guys all know how much I love cranberry anything (well, except cranberry juice – blech), so I’m sure you can imagine how excited I was about these. They’re soft and chewy with the perfect combination of sweetness and tartness from the white chocolate and cranberry. They just taste like the holidays to me.

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White Chocolate Cranberry Cookies

Yield: 2 dozen cookies

Ingredients:

1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup dried cranberries
1/2 cup white chocolate chips

Directions:

In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.

Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375 for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

Recipe from Taste of Home

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4 Responses to “Cous Cous Salad with Butternut Squash and Cranberries”

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    1
    Cupcake Activist — November 18, 2009 at 6:32 pm

    Is it weird that I’ve never tried cous cous? Your salad looks so good! I musy give it a try!

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    2
    Erin — November 18, 2009 at 7:17 pm

    I’m glad to hear you liked this! I am making it for a Thanksgiving potluck as well, and I literally cannot WAIT to make it again!

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    3
    Josie — November 18, 2009 at 7:37 pm

    mmm this looks wonderful! I love those flavors and colors!

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    4
    nutmegnanny — November 18, 2009 at 8:36 pm

    I love cous cous. You can mix just about anything with it and it will turn out delicious. Great dish…yum!

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