I had leftover cranberries from Thanksgiving. After trying to dry them, I had leftover half-dry cranberries and determined there was nothing to be done but bake with them.
I decided on cookies, because ’tis cookie season. Because cranberries are tart, I wanted to balance that with a sweet flavor, so I went with white chocolate. The resulting White Chocolate Cranberry Cookies are a twist on the classic chocolate chip cookie. They are sweet, a little tart, and crumbly in a good way. Plus they are festive looking! Here’s the recipe:
White Chocolate Cranberry Cookies:
1/3 cup butter, softened
1/2 cup brown sugar
1/3 cup sugar
1 Tbs vanilla
1/2 tsp salt
1/2 tsp baking soda
3/4 cup cranberries, dried or fresh
1/2 cup white chocolate chips
Beat the butter and sugar until combined. Beat in the egg and vanilla.
In a separate bowl, mix the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients. Mix until integrated. Add the cranberries and white chocolate chips.
Grease a cookie sheet. Roll the dough into loose balls about 1-2 inches wide and drop on the cookie sheet 2 inches apart. Press down lightly so that they are slightly flattened.
Bake at 375 degrees for 10 minutes or so, until lightly browned. Remove from oven and let cool. Enjoy!