WHITE CHOCOLATE CRANBERRY COOKIES
Steps:
- 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.
CRANBERRY-WHITE CHOCOLATE SHORTBREAD
Shortbread, so tasty on its own, is even more delicious with add-ins like chopped white chocolate and chewy dried cranberries.
Provided by My Food and Family
Categories Chocolate Recipes
Time 29m
Yield 4 doz. or 48 servings, 1 cookie each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
- Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
- Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 9 g, Protein 1 g
CRANBERRY-WHITE CHOCOLATE SHORTBREAD
I've been making these cookies for a few years now and they have always been a hit! They have a very nice presentation and seem like they are much more difficult to make than they are, not to mention they are very tasty too. They are also very easy to make - I usually substitute a bag of white chocolate chips for the Baker's chocolate to make it even easier.
Provided by robin
Categories Drop Cookies
Time 29m
Yield 48 Cookies
Number Of Ingredients 5
Steps:
- HEAT oven to 350°F Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
- DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
- BAKE 10 to 14 minute or until lightly browned. Cool 5 minute on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 123.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.8, Carbohydrate 12.5, Fiber 0.4, Sugar 4.3, Protein 1.2
WHITE CHOCOLATE CRANBERRY COOKIES
These sweet cookies feature white chocolate and cranberries for a delightful taste. They add a perfect holiday feel to any cookie tray. -Donna Beck, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 78 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE AND CRANBERRY COOKIES
I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries, and brandy (instead of vanilla). Great for Christmas time!
Provided by Diane Abed
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 21.9 g, Cholesterol 19.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 63.8 mg, Sugar 15.1 g
CRANBERRY CHOCOLATE SHORTBREAD
Shortbread with dried cranberries and white chocolate. Yield of cookies depends on the size of your cookies.
Provided by Calee
Categories Drop Cookies
Time 29m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add flour mix well.
- Stir in chocolate and cranberries.
- Drop by rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
- Bake 10-14 minutes or until lightly browned. Cool 5 minutes on baking sheets.
- Remove to wire rack, cool completely.
CRANBERRY WHITE CHOCOLATE SHORTBREAD COOKIES
Steps:
- BEAT softened butter with sugar. Then stir in flour. Stir in dried cranberries and white chocolate chips.
- DROP rounded tablespoonfuls on ungreased cookie sheet.
- BAKE at 350°F for 10-14 minutes or until lightly browned. Cool 5 minutes and then remove from cookie sheet. Cool completely on wire racks.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- In a large bowl or the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Add the orange zest, vanilla and orange extract, and mix until combined. Add the flour, salt and cranberries. Mix to form a thick dough.
- Shape the dough into a log that is approximately 2 inches in diameter. Wrap in parchment or plastic wrap, and freeze thirty minutes.
- Near the end of the chilling time, preheat the oven to 325°F and line a baking sheet with parchment or silicone. Slice the cookie dough into 1/4 inch slices, and place 1/4 inch apart on the prepared baking sheet. Bake 18-20 minutes, or until light golden brown around the edges. Remove from oven and let cool completely.
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- In a large mixing bowl, beat butter with powdered sugar, and vanilla extract until creamy. Add in flour and beat until combined. Fold in dried cranberries.
- Drop dough into center of baking sheet, and using the heels of your hand, press dough into a large rectangle. You want the dough to be the same thickness throughout, so keep pressing until you have a rectangle about 12x10-inches and about 1/4-inch thick.
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- If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat.
- Toast for 3-5 minutes, until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough.In a large bowl or stand mixer, beat the butter until it is light and fluffy.Add both sugars and beat well, scraping sides and bottom.Add eggs and vanilla, beat well.Add the flour but don't mix it in.
- Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit.
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- Using electric beaters or a stand mixer, cream the butter and powdered sugar. Add the flour, vanilla, and salt and continue mixing until well combined. Stir in white chocolate and cranberries.
- Lay a piece of plastic wrap on your table. Place half of the cookie dough on top of the plastic wrap and form into a log about 8-inches long. Roll the wrap around the log then repeat with the remaining dough. Place the cookie dough into your fridge for 1 hour.
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- In medium bowl beat butter until creamy and smooth. Add sugar and mix until light and fluffy. Mix in egg and vanilla.
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- In a large mixing bowl, add butter and beat with an electric mixer until pale and creamy. Add sugar, vanilla extract and flour and beat briefly until a soft cookie dough forms.
- Roughly chop chocolate into small pieces. Add chocolate and cranberries to cookie dough and beat briefly until combined.
- Place the dough on a piece of baking or wax paper and use your hands to mould the dough into a long circular roll. Roll the dough in the baking paper and squeeze the ends shut (like a paper covered lolly) or cover with cling wrap. Place in the fridge for at least 30 minutes.*
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- Combine sugar and orange zest in a food processor and pulse for 1 minute. Beat butter, orange-sugar mixture, and salt in a large mixer bowl at medium speed until combined, scraping the bowl where needed.
- Reduce speed to low and mix in flour just until incorporated and dough begins to come together in and in little nugget-sized pieces; mix in dried cranberries.
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- Sift together the flour and salt and set aside. Cream the butter and sugar with an electric mixer on medium speed for about 3 minutes, until fluffy. Add the orange zest, juice and vanilla followed by the egg yolk. On low speed, slowly add the dry ingredients and mix until just incorporated.
- Beat together the powdered sugar and butter together with an electric mixer until light and smooth, 4-5 minutes. Add the vanilla, a pinch of salt and the melted white chocolate and beat until just combined.
- Transfer half the frosting to a piping bag fitted with a small tip or ziplock bag and snip a very small portion of the corner off the bag. Pipe the icing on. Alternatively, use a knife to spread it on.
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- Add the rest of the ingredients except white chocolate and oil and combine until very well mixed.
- This will make a very stiff dough. Divide the dough in half and roll each half into a 10-inch “log.” Wrap in plastic wrap and chill for about 1 hour.
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- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
- Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.
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- Preheat oven to 350°F. Mix in the butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
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- Cream together the butter and confectioners sugar. Add the vanilla and almond extract and beat at medium speed until light and fluffy, scraping down the sides of the bowl as needed.
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- In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour and sugar. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
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