White Chocolate And Cranberry Cookies Food

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

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

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• 1. Preheat oven to 375. Line cookie sheets with parchment paper.
• 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• 3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still soft, being careful not to overcook. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

CRANBERRY-WHITE CHOCOLATE SHORTBREAD

Steps:

• Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
• Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
• Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter, brown sugar, granulated sugar, vanilla, almond extract and egg with electric mixer on medium speed until well mixed. Stir in flour, baking soda and salt. Stir in baking chips and cranberries.
• On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 12 to 15 minutes or until light brown. Cool 2 to 3 minutes; remove from cookie sheet to cooling rack.

WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
• For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
• Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
• Add in egg and vanilla extract and mix until combined.
• Add the cinnamon, baking soda, salt and flour and mix well.
• Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
• Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
• Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

WHITE CHOCOLATE CHUNK CRANBERRY COOKIES

Steps:

• 1. Preheat oven to 375 degrees. In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.
• 2. Beat butter and sugars on medium speed in a large bowl until light and fluffy.
• 3. Blend in eggs and vanilla.
• 4. Gradually add the flour mixture.
• 5. Gently fold in the white chocolate chunks, nuts, and cranberries.
• 6. Drop by rounded tablespoons onto a cookie sheet, 1 ½ inches apart.
• 7. Bake from 9 - 11 minutes or until lightly browned.
• 8. Cool on the baking sheet for 3 minutes before moving to a rack to complete the cool down. Store in an airtight container.
• 9. Dough can be made ahead of time and frozen. For slice and bake cookies, make dough then roll into a log shape. Double wrap with plastic wrap and freeze until ready to use. Then simply thaw, slice and bake. Dough can also be rolled into balls, frozen in a plastic freezer bag and thawed when ready to use. Place thawed cookie dough balls onto the cookie sheet and bake as directed.