Kris Kringle Christmas Cookies
Ingredients
- 1 cup unsalted butter - softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar - packed
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate morsels (plus more to add to the tops of the cookies before baking)
- 1 cup Chopped pecans, toasted
- 1 cup dried cranberries
Instructions
- Heat the oven to 375 degrees F. Line a large cookie sheet or baking pan with parchment paper or a silicone mat.
- Beat butter and sugar in a large bowl with a mixer until light and fluffy.
- Blend in eggs and vanilla. Add flour, baking soda, and salt; mix well. Stir in white chocolate and cranberries. Ifthe dough does not feel cool to the touch, chill for 30 minutes or longer before baking. This will prevent spreading.
- Drop rounded spoonfuls (about 2 tablespoons) of dough, 1-1/2 inches apart, onto baking sheets. For a prettier cookie, add white chocolate morsels, cranberries, and pecans (if using) to the tops of the cookies.
- Bake for about 9-12 minutes. Cool on baking sheets for about 1 minute and remove to wire racks to cool completely.
Note
Notes
Variation: Prepare as directed, replacing 6 ounces. white chocolate with 6 ounces Baker's Semi-Sweet Baking Chocolate. Or, substitute chopped walnuts or slivered almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.
