White Chocolate Cranberry Cookies
1 cbutter, softened
1 cbrown sugar, firmly packed
1 cgranulated sugar
1 1/2 tspbrandy extract
3 call purpose flour
1 tspbaking soda
2 cvanilla or white chocolate chips
2 cdried cranberries
How to Make White Chocolate Cranberry Cookies
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper and set aside.
Cream butter, brown sugar and granulated sugar in mixing bowl of electric mixer until creamy and smooth. Beat in eggs and brandy extract. Combine flour and baking soda. Gradually add to creamed mixture until blended.
- Stir in white chocolate chips and dried cranberries. (I've used, by accident, orange enhanced cranberries that also are wonderful).
Drop by tablespoonfuls on prepared cookie sheets. Bake for 8 minutes making sure they're slightly underdone in the centers. Cool on sheets for 1 minute. Remove to wire racks to cool completely.
Yield: 4 dozen
**I have also used the smaller cookie scoop to make even more but the cooking time should be watched carefully if you choose to make smaller than 2" cookies.