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Cranberry White Chocolate Almond Cookies PRINT
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.
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 | tsp Vanilla |
| 1 | tsp almond extract (optional) |
| 1 | cup dried Cranberries |
| 1 | cup White Chocolate Chips |
| 1 | cup chopped or sliced almonds |
Directions
Preheat oven to 350F degrees.
Beat butter and sugar in a large mixing bowl until fluffy, about 2-3 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 and incorporate into dough.
Bake on an ungreased baking sheet for about 12 minutes.
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