Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Kris Kringle Cookies




Source of Recipe


KRAFT


List of Ingredients




1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1/2 tsp. vanilla
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
1 pkg. (6 oz.) BAKER'S Premium White Baking Chocolate, chopped
2 cups chopped toasted PLANTERS Walnuts, Pecans or Slivered Almonds
1-1/2 cups dried fruit, such as raisins, dried cranberries, chopped dried apricots or mixed dried fruit bits


Recipe



PREHEAT oven to 375°F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix until well blended. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and fruit.
DROP rounded tablespoonfuls of dough, 1-1/2 inches apart, onto ungreased baking sheets.
BAKE 8 to 10 minutes or until lightly browned. Cool 3 minutes; remove from baking sheets. Cool completely on wire racks. Store in tightly covered container at room temperature.