To Die For White Chocolate Cranberry Pecan Cookies
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup softened butter
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp vanilla
1 cup white chocolate chips
½ cup dried cranberries
1 cup chopped pecans
Combine flour, soda and salt in a small bowl. In a larger bowl, beat butter, sugars and vanilla. Add eggs, one at a time, beating well after each. Gradually beat in flour mixture. Stir in chocolate, cranberries and pecans. Drop by rounded tbsp onto ungreased baking sheets. Bake in 375 degree F oven for 9-11 minutes, or until golden brown. Let stand on baking sheet for 2 minutes, then transfer to wire rack.
For some reason, the recipe says it “can be doubled, but don’t triple it”. I’m not sure why . . . pretty sure I have tripled it in the past . . . Anyways, this time I doubled it because I ran out of white chocolate chips which aren’t available here (that’s a hint for anybody who wants to send me some.
Yesterday, I baked Butter Tarts, Cranberry Pecan Tarts, Shortbread Cookies and good ol’ Sugar Cookies. It was Sofia’s first time cutting out cookies – she had a great time. Hopefully we’ll get to frosting them tomorrow night!
Isn’t she adorable? Life has been going really well around here lately – it seems as if she’s turned a corner in keeping her reactions in check (saving the drama for the more-warranted occasions). She’s been very cuddly, and all the kids have been trying to be more helpful around the house and less argumentative. Yay!
Our temperatures have finally dropped. Yesterday, Joel and his friend found this in the backyard.
Have a nice weekend!