No nuts, because I'm really not a fan of nuts in cookies. But the lemon zest really takes this over the top. Don't skip it!
White Chocolate Cranberry Cookies
1/2 c. butter, softened
1 1/2 c. sugar
zest of 1 lemon
1 t. vanilla
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 eggs
2 1/4 c. flour
1 1/2 c. white chocolate chips
1 c. dried cranberries
Cream butter, sugar, lemon zest, and vanilla together until light colored and fluffy. Scrape down the bowl and keep creaming for another minute or so. Add in baking powder, baking soda, salt, and eggs. Beat together until very light colored and smooth, about 2-3 minutes, scrape down the sides a couple of times.
Add in flour, white chocolate chips, and cranberries. Stir just until it comes together as a dough. Cover and let it sit for about half an hour.
Heat oven to 375°F. Scoop cookie dough into balls, about 1 1/2 tablespoons of dough per cookie. Place on lightly greased baking sheet with a couple inches between cookies, they will spread a bit. Bake for 8-10 minutes, until very light browned on the edges. Let cool before removing from the baking sheets.
Makes 3-4 dozen cookies.
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Keep it clean, keep it nice.