COOKING WITH CLORIS--CRANBERRY-WHITE CHOCOLATE CHIP COOKIES

This is not a cookie you normally associate with spring. I’ve made cranberry-white chocolate chip cookies for years every Christmas, but sometimes you just get a craving for something, right? And I was craving cranberry-white chocolate chip cookies. 

Cranberry White Chocolate Chip Cookies

Yield: 4 dozen cookies

 

Ingredients:

1 cup (2 sticks butter), softened

3/4 cup brown sugar

3/4 cup granulated sugar

1 tsp. vanilla

2 eggs

2-1/2 cups all-purpose flour

1 tsp. salt

1 tsp baking soda

1 cup white chocolate chips

1 cup dried cranberries

 

Whisk together flour, salt, and baking soda.

 

Using a mixer, cream butter and sugars until fluffy. Beat in vanilla and eggs.

 

Gradually add flour, mixing by hand with wooden spoon. When flour is incorporated, fold in chips and cranberries.

 

Drop by rounded tablespoon onto ungreased cookie sheets.

 

Bake at 350 degrees F for 15 minutes or until edges turn light brown. Cool on pans for five minutes, then transfer cookies to cooling racks.

COOKING WITH CLORIS - CRANBERRY PISTACHIO SOUR CREAM COOKIES

This Valentine’s Day treat your sweetie to some homemade cookies.

Cranberry Pistachio Sour Cream Cookies

Makes 6 dozen

Ingredients

1/2 cup softened butter

1 cup packed brown sugar

2 eggs, beaten

2/3 cup sour cream

1 teaspoon vanilla

2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup dried cranberries

1 cup unsalted chopped pistachios

Cream butter and sugar until light and fluffy. Blend in eggs, sour cream, and vanilla.

Combine flour, salt, and baking soda. Stir into batter. Fold in cranberries and pistachios.

Drop by teaspoonfuls onto parchment covered baking sheets. Bake at 375 degrees 10 minutes or until golden brown. Cool five minutes on cookie sheet, then remove to wire rack.