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Cranberry White Chocolate Cashew Cookies




Source of Recipe


Lisa Hermanek-Roth


Recipe Introduction


Lisa Hermanek-Roth of Omaha shared this recipe — the brainchild of her son, Alex, a few Christmases ago.



Recipe Link: http://www.omaha.com

List of Ingredients




2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups white chocolate chips, or
1 white chocolate bar cut into
small pieces
1 cup cashews
1 cup dried cranberries


Recipe



Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in white chocolate, nuts and dried cranberries. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375-degree oven for nine to 11 minutes or until golden brown. Let stand for two minutes; remove to wire racks to cool completely.

Makes about 4 dozen 3-inch cookies.

Test kitchen notes: I tried not to overbeat the butter-sugar mixture, but these still spread a little more than I like. So when I make them again, I'll chill the batter a bit before baking. I'll also increase the nuts and cranberries to 1½ cups each. I used a 3.17-ounce Ghirardelli Vanilla Dream white chocolate bar, which added more vanilla flavor. But I bet they'd be great with bittersweet chocolate chips, too.