I freeze half this batch for later baking; I drizzle white chocolate baking discs so that I do not need to use the shortening for the top chocolate – which just makes these amazing. Delicious!
I make these every few months to restock the freezer.
Cranberry White Chocolate Cookies
These are delicious with or without the glaze –
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup cranberry juice
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups dried cranberries
2 cups vanilla or white chips
Glaze: 2 cups vanilla or white chips 2 tablespoons plus 1 1/2 teaspoons shortening
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown (mine baked for 14 minutes). Cool for 2 minutes before removing to wire racks to cool completely.
For glaze, microwave the vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.
Yield about 7 dozen
I used a medium cookie scoop and this made over 54 – Jim was eating them as I baked so I’m not sure how much over the 54 tally.
I froze half of the dough balls for later baking. These are cake like on the inside and slight crunch on the outside.
These were also delicious without the glaze. Delicious and I will make again
Taste of Home Holiday & Celebrations 2008
Papas Cutting Board 