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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.
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:
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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