Cranberry Walnut Cookies

DSC02529 2I spent a very snowy Saturday afternoon baking these white chocolate,  cranberry and walnut cookies for two holiday parties.  My mom often makes a similar recipe this time of year, so there is something about cranberries and white chocolate that always reminds me of Christmas. Walnuts or macadamia nuts (your choice) add the perfect amount of texture and savory to this recipe.  The below recipe yields roughly 2 dozen cookies. I doubled it, and highly recommend baking a larger batch if you can bring them to work or another event, as they go fast!

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You Will Need:

  • 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 walnuts or macadamia nuts, chopped
  • parchment paper

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Directions:

1.  Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.

2. With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well.

3.  Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture.

DSC025244.  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.

DSC025265.  Bake 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.

6.  Eat and enjoy! If baking ahead of time, be sure to store cookies in an airtight container or bag.

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Happy Holiday Baking! xo

*Recipe adapted from Food Network

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