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Wow-mazing white chocolate cranberry drop cookies

 
Almost anyone who’s ever tried white chocolate and cranberries together will tell you it’s a winning combination. The mild, creamy-sweet white chocolate and zingy-tasting fresh berries balance one another nicely, plus they provide a pretty eye-catching color contrast. Toss ‘em on the T-giving table for a nice alternative to Turkey Day dessert staples, or bake ‘em up for anyone ya love to say thanks for being, well, seriously sweet.

 

 

Ingredients:

Makes about 35 2 1⁄2-inch cookies

3⁄4 cup (1 1⁄2 sticks) unsalted butter, cut into chunks

1 cup minus 2 tablespoons granulated sugar

1 cup sweetened dried cranberries

1 large egg

Grated zest (orange part of the peel) of 1 small orange

2 teaspoons vanilla extract

1 teaspoon baking powder

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger

Scant 1⁄2 teaspoon salt

1 2⁄3 cups unbleached all-purpose white flour

1 1⁄2 to 2 cups (up to one 10- to

11-ounce bag) white chocolate morsels

2⁄3 cup chopped fresh or frozen (partially thawed) cranberries

 

Directions:

Position a rack in the middle of the oven; preheat to 350°F. Line several baking sheets with baking parchment.
 
In a large microwave-safe bowl with the microwave on 50 percent power, melt the butter just until mostly melted and fluid; stop and stir every 20 to 30 seconds. Vigorously stir in the sugar until the butter completely melts; mash out any lumps as necessary. Stir in the dried cranberries. Let cool till warm. Stir in the egg, orange zest, vanilla, baking powder, cinnamon, ginger, and salt until the mixture is well blended and smooth. Stir in the flour and morsels just until evenly incorporated.
 
Gently fold in the fresh cranberries until evenly incorporated. If the dough is crumbly, gradually stir in a few teaspoons of water until it holds together; if too soft, stir in a few teaspoons of flour.
 
Using a medium (1 1⁄2-inch) spring-loaded ice cream scoop or heaping soupspoon, drop the dough into mounds about 2 1⁄2 inches apart on the sheets. Bake (middle rack) one sheet at a time for 11 to 13 minutes or until the cookies are tinged with brown and feel almost firm when pressed in the middle.
 
Remove from the oven; let stand until the cookies firm up just slightly, about 2 minutes. Using a wide spatula, transfer the cookies to wire racks. Cool completely. Cool the baking sheets between batches or the cookies may spread too much.
 

Store these, airtight, for up to 1 week. They can be frozen, airtight, for 3 to 4 weeks.

 
 

Excerpted with permission from the publisher, Wiley, from Simply Sensational Cookies by Nancy Baggett. Photography by Diane Cu and Todd Porter  Copyright © 2012. Grab a copy of the sensational cookbook here.

BY NANCY BAGGETT ON 11/18/2012 12:00:00 AM

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