Baking
WHITE CHOCOLATE AND CRANBERRY COOKIES
Ingredients
- 227g KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 200g light brown sugar
- 150g caster sugar
- 2 large eggs
- 400g plain flour
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- 1 teaspoon bicarbonate of soda
- 160g white chocolate chips or white chocolate, chopped
- 160g dried cranberries
Directions
These cookies come together quickly and are a great addition to any Christmas baking. The dough will keep for 3-4 days covered in the fridge until you are ready to bake them off. They also make great Christmas gifts!
- Heat the oven to 180c.
- Whisk the butter with the sugars until pale.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract then switch to a spoon and stir in the flour, bicarbonate of soda and salt until just incorporated (the dough will be stiff).
- Stir in white chocolate and cranberries and mix well to distribute throughout the mixture.
- Using a small ice cream scoop or dessertspoons drop rounded balls of cookie dough about 5cm apart onto a baking sheet.
- Bake for 10 to 12 minutes or until light brown, rotating the tray if needed to ensure even cooking. Continue cooking until all the cookies are baked.
- Allow the cookies to sit on the tray for a minute to firm a little before transferring to a wire rack to finish cooling.
These cookies will keep fresh in a sealed container for 3 - 4 days, or can be frozen for up to two months. This recipe can also be halved successfully.
