White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies requires approximately 1 hour and 50 minutes from start to finish. For 40 cents per serving, you get a dessert that serves 24. One serving contains 176 calories, 2g of protein, and 9g of fat. 71 person were impressed by this recipe. This recipe from Foodnetwork requires unsalted butter, dried cranberries, egg, and granulated sugar. With a spoonacular score of 10%, this dish is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Oatmeal Cranberry White Chocolate Chip Cookies (aka Granola Bar Cookies), Cranberry-White Chocolate Cookies, and White Chocolate Cranberry Cookies.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

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.

3. 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.

4. 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.

Nutrition Information:

covered percent of daily need

 

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