Cranberry-White Chocolate Cookie

CRANBERRY-WHITE CHOCOLATE COOKIES RECIPE
 
MAKES: 88 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling

INGREDIENTS
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1/3 cup cranberry juice
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups dried cranberries
2 cups vanilla or white chips

GLAZE:
2 cups vanilla or white chips
2 tablespoons plus 1-1/2 teaspoons shortening

DIRECTIONS
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.
For glaze, microwave vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies. Yield: about 7 dozen.

Originally published as Cranberry-White Chocolate Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p52