New addition to our 2010 Holiday baking. These turned out so yummy!! The sweetnes of the white chocolate with the bitterness of the cranberries makes this a great light cookie that isn't too rich.
White Chocolate and Cranberry Cookies
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
Preheat oven to 375 degrees F. Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonful’s onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.