More Cookie Love . . .

Every year at Christmas my sis-in-law Audrey makes delicious cranberry white chocolate chip cookies.  I love them.  There’s something about the white and red that is decidedly holiday appropriate. So I decided I would add them to my repertoire this year.  I bought all the ingredients ahead of time and then asked her for the recipe. She referred me to the back of the Craisins bag. There was the recipe, but it seemed to be missing the macadamia nuts I remembered being included.  Hmmm . . .

Since I’d already bought the nuts, but I’m too chicken to alter a recipe on a whim, I googled ‘cranberry white chocolate chip macadamia nut cookies’.  Seriously people, what did we do before Google?

I found a recipe on Epicurious from Tyler Florence that looked promising, and guess what? It is SCRUMP-DILLY-ISHOUS!  The Hubby crowned them “Like, professional good.” They are chewy but also a little crisp on the edges.  They are chock full of cranberries, chocolate and nuts in every single bite. And I think you should make them.

Enjoy a delicious holiday cookie from Tyler Florence {and me}:

Cranberry White Chocolate Macadamia Nut Cookies

Ingredients:

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups dried cranberries (I used Craisins)
• 1 1/2 cups white chocolate chips (I used Ghirardelli)
• 1 cup coarsely chopped roasted salted macadamia nuts

Preparation:

Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.

For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.

Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

Here’s the link if you want a printable copy of the recipe:

 http://www.epicurious.com/recipes/food/views/White-Chocolate-Cranberry-and-Macadamia-Nut-Cookies-236823#ixzz17ccE8QAT

I did use parchment paper, which I think really made a nice crisp, but not burnt or over done bottom on the cookies. Let me know if you try this recipe!