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Cranberry & White Chocolate Cookies

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I am no stranger to baking dynamite cookies for the holidays, but this year I wanted to change things up with a few ingredients I do not normally utilize in the kitchen: dried cranberries and white chocolate. To me, both just scream “Christmas,” so I wanted to find a well-reviewed recipe that incorporated these two ingredients. Here is Linda’s Cranberry Cookies.

While I do not know Linda, I do know AllRecipes.com, and this website rarely steers me wrong, mainly because so many people review the recipes. This not only helps with choosing specific recipes, but the reader recommendations are critical in offering slight variations, as well as do’s and don’ts, and general insight.

Cranberry & White Chocolate Cookies

In the end, I followed this recipe precisely, making no changes. It proved to be a wise move as I was impressed with the final product. Yes, while I am generally not a huge fan of the overly sweet white chocolate, the dried cranberries’ tartness provided a nice balance.

Here are a few other notes from my baking experience with the Cranberry & White Chocolate Cookies:

  1. Set two sticks of butter on the counter for a couple of hours. You want them to get room temp and soften. If you are in a rush, just microwave for about 30 seconds. You want the butter to soften but not completely melt.
  2. As with all baking assignments, I advise setting out all of your ingredients on the counter before getting started. Maybe it is just the way my brain functions but doing this puts me at ease and helps ensure that nothing is forgotten. Baking is so unforgiving, and one mistake can ruin everything.

  3. You will be tempted to add more cranberries and white chocolate chips. Do not! The recipe is accurate and more of these ingredients would just overpower things.
  4. Make sure to grease your baking sheets before adding the dough. Once the cookies have finished baking, as the recipe suggests, wait several minutes before transferring them onto a cooking rack. Truth be told, I got a little excited and ended up damaging one of the cookies. Obviously, it was still eaten.
  5. These cookies get so much better as they cool down. Again, your patience will be rewarded if you let them cool a bit.
  6. The recipe suggests a baking time of 9-12 minutes. I opted for 12 minutes and found that was just the right amount of time. The browned edges yielded an overall nice crispiness to the cookie.

Cranberry & White Chocolate Cookies

Cranberry & White Chocolate Cookies are perfect to make for co-workers or family members. You’ve got the red from the cranberries and the white from the chocolate, so consider serving them on a green platter or wrapping up with green tissue paper as part of the packaging. Finally, while we have a nut allergy in our household and never bake with them, I cannot imagine adding some chopped pecans to this recipe would hurt things if you prefer an added extra crunch to your cookie.

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Kevin Shalin is a food writer living in Little Rock with his wife, Sara, and two daughters, Natalie (12) and Sydney (7). He started his own blog, The Mighty Rib, seven years ago while living in Houston. Six months later, he began writing for Eating Our Words, a Houston Press food blog. After a year in Boston, he moved to Little Rock, where he’s been for almost five years. During that time, he’s written for Little Rock Soiree, Rock City Eats, Treatsie, and Bourbon and Boots.

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