How many days has it been since I’ve baked cookies?
One, two, three, even four? Well, that’s WAY too long – my kitchen misses me!
Despite the savory sensations that deliver fragrance and aromas throughout the hallways of our building, part of me “believes” the neighbors miss the sweet, baked goods brilliance that typically exudes from our doorway.
It was time to bake cookies once again.
These supplies were actually leftover from Christmas, believe it or not.
A friend and I had decided on a variety of Christmas cookies to bake for the holidays – but plans changes and schedules overruled baking plans.
So, now that it’s February, these Cranberry White Chocolate Pecan Cookies are LONG overdue!
Cranberry White Chocolate Pecan Cookies
16 Tbs. butter (I used vegan butter this time), room temperature
3 large eggs
1 1/2 cups white sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. sea salt
3 cups (scant – maybe not that much) all purpose flour
2 cups dried cranberries
1 1/2 cups white chocolate chips
1 cup pecans, chopped
Preheat the oven to 375 degrees.
Cream together the butter, eggs, sugar, baking soda and powder, vanilla, and salt. This mixture should be light and fluffy.
Add the flour, 1/2 cup at a time. STOP when the dough becomes doughy, before it becomes too dry!!!
Fold in the cranberries, white chocolate, and pecans.
Scoop into 1″ balls on parchment lined baking sheets.
Bake for 12-15 minutes, until golden brown.
Remove from the oven and cool for several minutes before devouring.
