Name: White Chocolate-Cranberry Cookies
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon cream of tartar; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1/2 cup sugar; 1/3 cup packed light brown sugar; 1/2 teaspoon almond extract; 1 large egg; 1/2 cup white-chocolate chips; 3/4 cup dried cranberries

Servings: 4 persons

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/3 cup packed light brown sugar
1/2 teaspoon almond extract
1 large egg
1/2 cup white-chocolate chips
3/4 cup dried cranberries

1
Preheat oven to 350u00b0F. In a bowl, mix flour, salt, baking soda and cream of tartar. In a large bowl, using an electric mixer on medium speed, beat butter and both sugars until light, about 3 minutes, scraping down sides of bowl. Add almond extract and egg; beat until smooth. Reduce mixer speed to low; add flour mixture. Stir in chips and cranberries.
2
Form dough into 1-inch balls; place 1 inch apart on ungreased baking sheets. Bake until cookies are set around edges but slightly soft in the middle, about 9 minutes, rotating sheets halfway through. Repeat with remaining dough.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

White Chocolate-Cranberry Cookies

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