cranberry_bliss_12White chocolate chips, dried cranberries, and chunks of pecans are kissed with a touch of orange to joyfully create this perfect combination of flavors. A pure delight, this cookie melts in your mouth and instantly carries you to a place filled with serenity and glee. I know the cranberry bliss cookie will definitely be making my holiday baking list this year, and hopefully yours too. However there is no reason to wait for the season!

cranberry_bliss_1cranberry_bliss_2cranberry_bliss_3cranberry_bliss_4cranberry_bliss_5cranberry_bliss_6cranberry_bliss_7cranberry_bliss_8To prepare Cranberry Bliss Cookies:

(Recipe makes about four dozen three-inch cookies)

  • 1 1/4 cups soft butter or margarine
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon orange zest
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups white chocolate chips
  • 1 cup dried cranberries
  • 1 cup coarsely chopped pecans

Heat oven to 350°F.

Cream together butter and sugars. Beat in eggs one at a time. Add extracts and orange zest.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Mix in dry ingredients about a third at a time until incorporated (dough will be a little crumbly but not dry).

Stir in white chocolate chips, dried cranberries, and pecans.

Drop by rounded spoonfuls on to a silpat or parchment lined baking sheet (I roll my dough into 1 ¼” balls for more uniform cookies). Allow your baking sheets to cool a bit between batches (placing dough on a hot baking sheet causes the cookies to flatten out too much).

Bake for 8-10 minutes, or until golden. Cool cookies for 2 minutes on the pan before transferring to a wire rack to cool completely.


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