Cranberry White Chocolate Almond Cookies
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 vacation cookie– but, truth be told, they’re good year-round.
- 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 teaspoons vanilla
- 1 teaspoon almond extract, optional
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1 cup almonds, chopped or sliced
Preparation time 5mins
Cooking time 17mins
Adapted from foodiewife-kitchen.blogspot.com
Preheat oven to 350°F.
Beat butter and sugar in a large mixing bowl until fluffy, about 2 to 3 minutes.
Beat in eggs, one after the other. Then add vanilla and almond extract and blend.
Add dry ingredients until just blended.
Add cranberries, chocolate and almonds, then incorporate into dough.
Bake on an un-greased baking sheet for about 12 minutes.