White Coco-Cranberry Cookies

By Joelene

makes 3 rolls of cookie dough

Ingredients

• 2 1/4 sticks butter, softened
• 1/2 cup superfine sugar
• 2 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 3 oz white chocolate
• 1/2 cup dried cranberries, chopped

Preparation

Step 1

Put the butter and sugar in a large bowl and cream together with a wooden spoon until pale in color. Sift the flour and baking powder, then add the white chocolate and dried cranberries. Bring the mixture together to form a dough.

Cut the dough in three. Roll each third into a sausage shape. Wrap in parchment paper, cover with another wrap of Christmas gift-wrapping paper, and tie at both ends with some pretty ribbon.

Write a little note on a card to say that the cookies should be cut into 8 pieces and then cooked for 10–15 minutes in a preheated oven at 350°F. The dough should be stored in the refrigerator and will keep for up to a week.