Cranberry White Chocolate Cookies
2 large EGGS 2 1/4 cups all-purpose flour 1 cup granulated sugar 1 cup cup white chocolate chips 1 package (6 ounces) dried sweetened cranberries 1/2 tsp. baking powder 1/2 tsp. salt COOKIES 1 container Cranberry White Chocolate Cookie Mix 1/2 cup butter, softened 1 tsp. vanilla extract
Yields: 40 servings
- Nutritional Information
Per serving: 1/40 Recipe
Total fat: 7 g
Saturated fat: 4 g
Polyunsaturated fat: 0 g
Monounsaturated fat: 1 g
Cholesterol: 18 mg
Sodium: 76 mg
Carbohydrates: 22 g
Fiber: 0 g
Sugar: 14 g
Protein: 2 g
Vitamin A: 24 mcg
Vitamin D: 0 mcg
Folate: 14 mcg
Choline: 9 mg
Calcium: 19 mg
Iron: 1 mg
Potassium: 14 mg
For Dry Cranberry White Chocolate Cookie Mix, COMBINE all dry ingredients in a clear 2-quart container with tight fitting lid. COVER with lid. STORE in a cool dry place until ready to give as a gift.
To make cookies, PREHEAT oven to 350°F.
COMBINE 1 container dry cookie mix with butter in a large mixing bowl.
ADD eggs, one at a time, mixing until well combined after each addition. STIR in vanilla until blended.
DROP dough using a tablespoonful for each cookie onto ungreased cookie sheet.
BAKE 10 to 12 minutes or until light golden brown. Let COOL on cookie sheet on wire rack 1 minute. REMOVE and cool completely.
- Attach a festive recipe card with dry mix ingredients and additional ingredients needed to make the cookies to the container before giving.
- Dry mix can be prepared and held in container up to 2 weeks before giving as a gift.
- Store baked cookies, in a tightly covered container, in a cool dry place up to 2 days.