Today marks the start of my Christmas Cooking & Baking series. On Sunday I’ll be in the kitchen with my sister in law, Louise, making the mincemeat for the mince pies and as the weeks progress I’ll be combining some test recipes for the book with all of my Christmas baking and cooking. I suspect I’ll also be outgrowing most of my clothes as I need to test all of these recipes, naturally, but needs must and all that! * contented sigh *
So today I’ve got White Chocolate & Cranberry cookies for you. Follow this recipe to the letter, don’t let them bake for too long in the oven (you want yellow cookies not dark brown) , and enjoy the chewy tasty soft delights that sits piled up in your kitchen daring you to resist them. An exercise in futility if ever there was one! I know this…..I’ve already had four this morning.
Makes approx 2 dozen large cookies
225g butter (softened)
400g caster/superfine sugar
375g plain (all purpose) flour
2 free range medium sized eggs
1 & 1/2 tsp vanilla extract
1/2 tsp baking soda
10ml hot water
1/4 tsp salt
150g of dried cranberries
100g good quality white chocolate
Heat the oven to 200c
- Mix together the sugar and the butter until light and creamy
Note: I used a food mixer to mix the ingredients but these ingredients can also be mixed by hand.
- Dissolve the baking soda in 10ml of hot water and then add to the bowl
- Whisk the eggs and mix in to the bowl with the vanilla and salt
- Sift in the flour and mix for a good couple of minutes until creamy
- Stir in the cranberries and the roughly chopped chocolate
Tip: If you are smashing your own chocolate into chips for your cookies, remember to chill the chocolate bars first as this will make the chocolate more easy to break.
- On a large greased or lined baking tray place golf ball sized amounts of dough per cookie. Try and leave at least a couple of inches between each cookie as when they bake they grow and spread!
- Bake your first batch of cookies in the oven for 12-14 minutes, once removed from the oven the cookies should be slightly browned on top but still remain fairly soft to the touch which will mean that they will be good and chewy. Perfect!
- Repeat the above until all the cookie dough has been used
- Allow the cookies to cool slightly before serving
- These cookies freeze magnificently
When I posed my Christmas question several of you asked for recipes that were not only great for freezing bit were also good to give as gifts to others. Well this recipe is fantastic for freezing. Make the cookies ahead of time, place in an airtight container or bag and freeze for as long as you need to. Take them out of the freezer a few hours before serving and allow them to come to room temperature.
They are also really, really lovely to give as a gift. With cranberries being synonymous with this time of year and the white chocolate lending a snowy feel. If you need a foodie present to rustle up really quickly for a last minute event or invitation I made this entire batch in under an hour. So I would recommend them.
We’re really in the swing of it now and I have more prep ideas, craft projects and lots of foodie bits to follow.
Fah, la, la, la, laaahhhh!!
I love you. Have a great day.
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