Cranberry and White Chocolate Almond Cookies
Dried cranberries, and white chocolate are a perfect match. Add sliced (or chopped) almonds and a little almond extract, and you have a soft and flavorful cookie that makes a festive holiday cookie-- but, truth be told, they are good year-round.
Servings 3 dozen
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 2 whole large eggs
- 3 teaspoons vanilla
- 1 teaspoon almond extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1 cup almonds chopped or sliced
Instructions
- Preheat oven to 350°F.
- Beat butter and sugar in a large mixing bowl until fluffy, about 2 to 3 minutes.
- Beat in eggs, one at a time. Then add vanilla and almond extract and mix.
- Add dry ingredients until just blended.
- Add cranberries, chocolate and almonds, then incorporate into dough.
- Bake on an un-greased (or parchment lined) baking sheet for about 12 minutes.