Cranberry White Chocolate Chip Cookies
Photo adapted from Food.com.
1 corange juice (to soak the cranberries in, then saving 1 1/4 tsps. of it later)
1 cdried cranberries
3/4 cbrown sugar
1/2 tspvanilla or almond extract or orange extract
1 tspbaking soda
1 cwhite chocolate chips
1 cslivered almonds (optional)
How to Make Cranberry White Chocolate Chip Cookies
- Put the cranberries in a wide and shallow bowl; pour in a bit of the orange juice. Enough so they're surrounded by it, but not drowning.
Cover and place in the refrigerator for an hour or more. Afterwards, place a colander over a bowl and pour the cranberries and orange juice through, putting the cranberries and the orange juice they soaked in aside.
- Beat the butter until light and fluffy.
Add the sugars and beat again.
Add the eggs, vanilla and 1 1/4 tsp. of the orange juice.
Beat until light and fluffy.
- Sift the dry ingredients together, then add to the butter-sugar mixture, a bit at a time, beating until just mixed.
Fold in the cranberries and white chocolate chips and the almonds.
Let chill for 15 minutes in the refrigerator.
- Place rounded tablespoonfuls down on an ungreased cookie sheet.
Bake at 375 degrees for 10-12 minutes or until golden brown.
Cool for a minutes, then transfer to a wire rack to cool completely.