WHITE CHOCOLATE AND CRANBERRY COOKIES

I think it’s just about time to start gathering some recipes for Christmas’ sweet goodies.

Let’s face it, holidays are going to be here in no time and that’s why for the next couple of Saturdays, until Christmas, I’ll be focusing on deserts that for me are the essence of sweet holiday spirit. It is all, so you will have the time and wide range of cakes and cookies to choose from A win – win situation.

Personally, I always start Christmas preparations from baking cookies. The rest of work and responsibilities we all have before holidays, like cleaning or shopping for gifts in crowded stores (bleh:/), they all feel so much less horrible with the knowledge that cookies are waiting for you at home. They’ll give you the unique opportunity to relax with a cup of coffee in one hand and the embodied Christmas spirit in the other. How can you say no to that?!

Why white chocolate and cranberry cookies? They just feel like Christmas even in June. I can’t explain it in any other way. I think they somehow remind me of snow and little, red, Christmas tree decorations that sparkle in the lights. I love them for that and I can’t imagine December without them.

So there you go. Have fun with my favorite Christmas cookies

White chocolate and cranberry cookies

150g flour

0.5 teaspoon baking powder

pinch of salt

75g oatmeal

125g soft butter

140g dark brown sugar

1 egg

1 teaspoon vanilla essence

75g dried cranberries

100g white chocolate, chopped

Preheat the oven to 180 degrees C.

Put all the dry ingredients (flour, baking powder, salt and oatmeal) into a bowl.

Put the butter and sugars into another bowl and beat them together until creamy. Add the egg and vanilla.

Mix dry ingredients in. Add the cranberries and chopped chocolate (you can also add 50g of pistachio nuts; they will change the taste of cookies into a little bit salty, which is actually amazingly tasty  ).

Roll teaspoonfuls of dough into balls with your hands, and then place them on baking paper (you can also use a mini muffin tin, if you are aiming for ideal, round cookies) and squish them down a bit with a fork.

Bake for 15 minutes, until cookies will be pale gold. Let them cool down for at least few minutes, because they are too delicate and soft to move them right away. They need to harden before you can shift them on a wire.

That’s it folks. Enjoy!

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(Recipe used to be on Royal Lilies Blog)
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