Thursday, June 14, 2012

Cranberry-White Chocolate-Walnut Cookies

I have never been a fan of cookies with nuts or with fruit. And whatdya know, this cookie includes walnuts and dried cranberries. AND, I actually liked them! Especially with the white chocolate... I love white chocolate. I really think these would be awesome Christmas cookies, but maybe substitute in some pistachios for the red-green-white color scheme. And if you could figure out the proportions of how to add oatmeal, that would be delish as well! There's also an added surprise of toasted coconut in these cookies, which I love because they are crunchy, sweet, and a little nutty. So yummy. The glory of this cookie recipe is that you could substitute any dried fruit (cherries, blueberries, raisins, etc.) and you could use dark chocolate and that would be equally delicious. I also added in some cream cheese, which gives the cookies some tang to them. Cream cheese... goes great in anything and everything. Southern Law #77. So, make these cookies now, or make them later like I will be in the fall/winter for christmas cooking giving time!! Enjoy :)
Cranberry-White Chocolate-Walnut Cookies
For the Cookies:
2 ½C AP Flour
1t Baking Powder & Baking Soda
½t Salt
2 Sticks of Butter, Room Temperature
4oz Cream Cheese, Room Temperature
1C Light Brown Sugar
1C Sugar
2 Eggs, Room Temperature
2t Vanilla
2C Toasted Walnuts, Chopped
2C White Chocolate Chunks 
2C Dried Cranberries
2C Unsweetened Coconut, Toasted

1. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
2. In the bowl of a standing mixer, cream the butter and both sugars together until light and fluffy, about 3 minutes. Add in the eggs, one at a time, beating until each one is incorporated before adding the next. Add in the vanilla. Reduce the mixer to low speed and gradually add in the flour mixture, until just incorporated. Gently beat in the chopped walnuts, white chocolate chunks, dried cranberries, and toasted coconut until they are incorporated throughout.
3. Refrigerate the dough for at least 24 hours.
4. Preheat the oven to 375 degrees and line baking sheets with silpats or spray with Pam. Scoop the dough into balls and bake them for 10-12 minutes. Remove from the oven and let the cookies cool on the baking sheet for 2-3 minutes. Finally, transfer to a wire rack until completely cool.

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