While I probably didn’t need to make as many cookies as I did Sunday for the bridal shower (sugar moderation isn’t my thing, even for other people), I loved the recipes I tried. I wanted to make two different types that complimented each other and that didn’t take too much time since I had a lot of other cooking to do. The combination of nutty, sweet and fruity was divine and went perfectly with the peanut butter and chocolate chip cookies I also made. Total number: 120.
White Chocolate, cranberry, and macadamia nut cookies
3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries
1 1/2 cups white chocolate chips
1 cup coarsely chopped roasted salted macadamia nuts
Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.
Enjoy with milk, tea or a champagne cocktail.