On the second day of Christmas...

WHITE CHOCOLATE and CRANBERRY COOKIES from allrecipes.com

Today I had some time after work to get my second cookie of Christmas baked. I had a lot of fun blasting the Christmas music, turning on the tree and lights and baking. The smell of cranberry cookies was amazing and filled our whole house! So far I am doing good with baking the cookies. I am trying to get the "easier" ones out the way so the more challenging or time consuming cookies can be done when I am done with work Friday!!! I will have 5 days to finish up what I haven't baked yet. I hope you enjoy the pictures of the batter and finished cookies. They look so good and taste better. Its a got a fruity sweet flavor.

Got everything together!

Caught this shot while creaming up the batter. Make sure you beat until smooth, it takes a little bit.

Doesn't this batter look so delicious? Just a note, when I was mixing it at the end, the mixer was working hard and started shaking the counter a little. Be careful!

I need to get some cookie scoops, I just keep using a spoon for now.

The cookies still come out fabulous though! I love the brown, white and red!

White Chocolate and Cranberry Cookies

Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy (I didn't have Brandy and I wasn't going to buy it just for cookies so I thought about putting a sweet taste in and decided on peach preserves. Don't know if it makes since but the cookies taste great. I used about a tablespoon)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy (or preserves). Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets. (I usually keep my batters in the fridge while baking but this one I put in before scooping at all. I wasn't sure if it was from it being so warm today or just this batter but it was very gooey at first so I kept in the fridge as much as possible)
   

3. Bake for 8 to 10 minutes in the preheated oven. (I put them in for the full 1o minutes) For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

The recipe said it makes 2 dozen but I got 4 dozen using my spoon scoop.

Kat A