Soft Sugar Cookies With White Chocolate Almonds And Cranberries Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar, shortening, and butter together in a large bowl with an electric mixture until smooth. Beat eggs, vanilla extract, and almond extract into butter mixture.
• Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough just comes together. Stir almonds, white chocolate chips, and dried cranberries into the dough.
• Drop rounded tablespoons of dough about 2 inches apart on baking sheets. Bake cookies until bottom edges are light golden brown, 10 to 12 minutes. Cool cookies for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar, shortening, and butter together in a large bowl with an electric mixture until smooth. Beat eggs, vanilla extract, and almond extract into butter mixture.
• Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough just comes together. Stir almonds, white chocolate chips, and dried cranberries into the dough.
• Drop rounded tablespoons of dough about 2 inches apart on baking sheets. Bake cookies until bottom edges are light golden brown, 10 to 12 minutes. Cool cookies for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F. Beat butter and sugar in a large mixing bowl until fluffy, about 2 to 3 minutes. Beat in eggs, one at a time. Then add vanilla and almond extract and mix. Add dry ingredients until just blended. Add cranberries, chocolate and almonds, then incorporate into dough. Bake on an un-greased baking sheet for about 12 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar, shortening, and butter together in a large bowl with an electric mixture until smooth. Beat eggs, vanilla extract, and almond extract into butter mixture.
• Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough just comes together. Stir almonds, white chocolate chips, and dried cranberries into the dough.
• Drop rounded tablespoons of dough about 2 inches apart on baking sheets. Bake cookies until bottom edges are light golden brown, 10 to 12 minutes. Cool cookies for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 350°F
• Cream together white and brown sugar, margarine, vanilla and almond extracts.
• Beat in egg.
• Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
• Stir in dried cranberries, almonds and white chocolate chips.
• Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
• Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
• Remove to cooling rack.
• Freeze really well.

Steps:

• Preheat oven to 375°F.
• In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
• Add in egg and vanilla extract and mix until combined.
• Add the cinnamon, baking soda, salt and flour and mix well.
• Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
• Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
• Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.