These are among my favorite Christmas cookies. I prepare a few batches early in the season, then freeze them to pull out as needed. The tartness of the berries perfectly balances the sweet white chocolate.
—SHERRY CONLEY NOEL HANTS COUNTY, NS
PREP: 25 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 7 DOZEN
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1/3 cup cranberry juice
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups dried cranberries
2 cups vanilla or white chips
GLAZE
2 cups vanilla or white chips
2 tablespoons plus 1 1/2 teaspoons shortening
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Cool cookies for 2 minutes before removing to wire racks to cool completely.
3. For glaze, microwave vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle the glaze over cookies.