We gave these cookies a whirl at our Christmas baking class. They look quite festive with the red cranberries and white chocolate bits. You could always add in some nuts if you want – perhaps pistachios for a touch of green?
Makes approximately 36 cookies.
250g butter, softened
1 teaspoon vanilla extract
¾ cup caster sugar
¾ cup firmly packed light brown sugar
1 egg
2 ¼ cups flour
1 teaspoon baking soda
¾ cup white chocolate bits
¾ cup dried cranberries
Preheat oven to 180˚C. Grease a couple of oven trays.
Beat butter, vanilla extract, sugars and egg in a large bowl with an electric mixer until light and fluffy. Stir in the sifted flour and baking soda in two batches. Stir in the chocolate and cranberries.
Roll tablespoons of mixture into balls; place about 5cm apart on the trays. Bake for about 7 to 15 minutes depending how crispy you want your cookies. Leave to cool slightly on the tray before transferring to a wire rack.
*The cookies will keep in an airtight container for up to a week.
*You could try adding half a cup of your favourite chopped nuts to the mix.
Plate c/o The Vintage Table.
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