Sunday, December 6, 2009

Kris Kringle Cookies

If you're looking for a BIG batch of cookies to make, you've found the perfect recipe! For me,  I wanted to try a cookie recipe that was different, beyond he typical chocolate chip cookie.  This one has white chocolate, pecans and cranberries…it screams Christmas! 

I made the cookies as directed and refrigerated the dough for an hour. 10 minutes was the perfect baking time, and then I moved them to a cooling rack. The cookies were a little thin, but I enjoyed the taste of the cranberries. If I made these again I would use chocolate chips instead of white chocolate for a twist.

Recipe Courtesy of Kraft Foods 


1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 pkg. (6 squares each) BAKER'S White Chocolate, chopped
2 cups PLANTERS Chopped Pecans, toasted
2 cups dried cranberries
Make It!
HEAT oven to 375ºF.

BEAT butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, nuts and cranberries.

DROP rounded tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets.

BAKE 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

No comments :

Post a Comment

Blog Design by Get Polished