Hello, Friends!
I hope everyone enjoys their Thanksgiving season. Next week, I will not be posting on the page. I am taking a break as I prepare for a big celebration- call it a baking extravaganza! To sweeten things for you, I am going to share a recipe which celebrates not only my favorite fruit of the season, cranberries, but also ties in to Epilepsy Awareness Month. The pretty color is a gorgeous shade of purple and a tasty way to ring in the season. Cranberries are an excellent source of Vitamin C and great for kidney health. (Taking Zonegran can affect kidney health). Below I am sharing a recipe I recently made: Cranberry White Chocolate Cookies! I hope you will try this tasty treat!
Cranberry White Chocolate Cookies
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 cups (11.5 oz. pkg) white chocolate chips (Ghiradelli * is my favorite!)
1 cup dried cranberries
Preheat oven to 375 degrees Fahrenheit.
Combine flour, baking soda, and salt in a small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until it is creamed. Add in the eggs one at a time, beating well after each addition. Slowly add in the flour mixture in thirds until completely incorporated. Stir in dried cranberries and white chocolate chips. Drop by rounded tablespoons onto ungreased baking sheets.
Bake them for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely. Yields about 5 dozen.
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