Tuesday, September 3, 2013

RecipeTime - White Chocolate Chip & Cranberry Cookies

Recipe by Trisha Yearwood via food network.
Labor day means one thing: summer has officially come to an end. Usually, we focus on the sartorial meaning aka no white after labor day and we can now shop and use awesome jackets. But, labor day also means a shift in what we eat, we bypass cold treats for comfort foods and give thanks for the layers of clothing which hide those extra lbs that are the result of many a yummy treat. I bake year round, but, today I am excited to share a new recipe tested this past weekend as a result of a cookie found in my work kitchen last week; the white chocolate chip & cranberry cookie.
 

After ingesting the sweet piece of heaven, last week, I instantly felt the need to bake it. The result was a hit! So, here I am highly recommending this recipe as a fall treat for your loved ones! (Perfect for the holiday potlucks which are coming up!)


Total Time: 0 hours 50 minutes
Prep: 0 hours 20 minutes
Cook: 0 hours 30 minutes

Ingredients
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup macadamia nuts, chopped (I did not use nuts to attempt an allergen free treat)


Directions
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.

Happy Eating!!

No comments:

Post a Comment