White Chocolate and Cranberry Cookies

Day 9 of the 12 Days of Christmas Gluttony!

WAY too much chocolate, pumpkin and gingerbread lately so I decided to change it up a bit.  I was inspired to make these cookies due to the Cranberry Bliss Bars I've seen around except that I think the icing is a bit much.  Who doesn't like a combination of white and red colours and cranberries with white chocolate?  It's a quick and easy recipe that you can probably bake and make in and around an hour so perfect if you're looking for that last minute baking sesh before guests arrive/you set off somewhere.  Enjoy!

Tools needed:

• Measuring cups and spoons
• Cookie baking sheets
• Parchment paper or siilpat liner
• Wire cooling rack
• Electric mixer or large bowl with hand mixer
• Medium bowl
• Whisk
• Spatula

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup cane sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup white chocolate ships
• 1 cup dried cranberries (i.e. craisins)
• 3/4 cup macadamia nuts (optional)

Directions:
1.  Preheat oven to 350 degrees F.  Line baking sheets with parchment paper or silpat liners.  Set aside.

2.  In the electric mixer, add the butter and sugars and mix on medium speed for 5-7 minutes or until the mixture is light and fluffy.  Mix in the egg and vanilla extract until combined. 

3.  In a separate bowl, whisk together the flour, baking soda and baking powder.  Add flour mixture to butter mixture and mix until thoroughly combined.  Fold in chocolate chips, cranberries and nuts.

4.  Drop by rounded tablespoonfuls onto prepare baking sheets, slightly flattening them with your hands.  Bake for 9-14 minutes or until edges brown slightly.  Remove from oven and allow cookies to cool on the sheets for 4-5 minutes before moving them to a wire rack to cool completely.

5.  Eat and enjoy!

(Recipe adapted from Diane Abed)