That first bite from a fresh-from-the-oven white chocolate cranberry sugar cookie is like a sweet, fall explosion in your mouth. Seriously, you've got to try it.
The salty-sweetness of the white chocolate chips . . .
. . . the burst of dried cranberry . . .
. . . the soft, gooie center . . .
. . . we're talking serious yumminess here !!
2/3 cup butter
2/3 cup shortening
1 /1/2 cup white sugar
1 tsp. almond extract
2 1/2 cup all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup white chocolate chips
1 cup dried cranberries
In a large mixing bowl, cream together softened butter, sugar and shortening.
Combine dry ingredients (flour, baking powder and salt) in small bowl and set aside.
Stir in eggs one at a time. Add almond extract.
Slowly stir in dry ingredients until all combined.
Stir in dried cranberries until evenly mixed. Add white chocolate chips and evenly mix.
Roll dough into 2 to 3 inch balls, depending on the size you want.
Flatten the cookie half-way (about an inch thickness) . . .
. . . and place in pan. Store in your refrigerator for 30 minutes.
Preheat oven to 350 degrees. Bake cookies on unprepared baking sheet for 10 minutes.
*These cookies will be VERY soft when they first come out. Allow them to set for a moment before transferring them to a rack for cooling.
. . . ENJOY!!
* Yields approximately 1 1/2 dozen.