Of course, we are in the festive month of December where everyone is gearing up for Hanukkah and Christmas. The signs are everywhere! Throughout the neighborhoods we have decorations to look at as we drive through and ooh and aah over each evening. The stores are bustling with people searching out the best deals and the perfect gifts.
Then, there's me... planning my baking extravaganza! This year, I got back to what I used to do and I planned out a number of recipes - mixing old favorites with new recipes. I marked those that could be baked and frozen ahead of time so that I could begin the fun earlier and not stress about getting it all done in time to deliver the treats!
I always select a variety of flavors and textures when it comes to treats to share in gift baskets. I like to ensure I've covered all the popular flavors: chocolate, cinnamon, peppermint and for fun... I threw in a cookie that had dried fruit in it this year. What a perfect way to change things up a bit! Adding dried cranberries and white chocolate makes this cookie a sweet surprise, but also adds a twist to the old standby of raisins or chocolate chips.
I feel like my cooking/baking mojo is coming back after a few weeks off! My dinners have been some old "go to" recipes, but they've filled that need to return to favorite dishes that scream comfort. Tonight was a return to shrimp jambalaya and it filled my heart with so much happiness to see each member of my family go back for seconds and thirds! Only a small bit of it was leftover to be eaten for lunch tomorrow. Nothing like getting back to what it's all about... feeding your family good food and sharing family time at the dinner table!
White Chocolate Cranberry Cookies
Cookies can be kept in an airtight container for up to 3 days. Or you can freeze between layers of waxed paper for up to 3 months.
- 3/4 cup salted butter, softened
- 1 1/2 cups light brown sugar, packed
- 2 teaspoons grated lemon peel
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup dried cranberries (I used Craisin's original)
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- Using the bowl of a large mixer, beat butter for about 30 seconds.
- Add the brown sugar, lemon peel, baking soda, baking powder and salt; beat until light and fluffy.
- Add eggs and vanilla and beat until combined.
- Add the flour and mix until combined, then add the white chocolate chips and dried cranberries.
- Drop tablespoon sized balls of dough onto parchment lined baking sheets leaving about 1 inch in between each one.
- Bake for 9-11 minutes or until the edges are light brown. Cool on wire racks while still on the baking sheets for 2 minutes, then remove from baking sheets to completely cool on the wire racks.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.