I made these cookies for the holidays and they were delicious!!! I cut the recipe out of the paper last year (2009), but didn't make them until this season. I really wish I would have taken a picture of the finished project, but I didn't think about it until they were all gone. Oh well, I guess I'll have to make them again!
CRANBERRY WHITE CHOCOLATE CASHEW COOKIES
2 ¾ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups white chocolate chips, or 1 white chocolate bar cut into small pieces
1 cup cashews
1 cup dried cranberries
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in white chocolate, nuts and dried cranberries. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375-degree oven for nine to 11 minutes or until golden brown. Let stand for two minutes; remove to wire racks to cool completely.
Makes about four dozen 3-inch cookies.
** Helpful Hints: Chill the batter for a bit before baking. The cookies won’t spread as much. Also, I took a hint from the recipe in the paper and increased the nuts and cranberries to 1 ½ cups each. Yummy!
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