12 Desserts of Christmas: Day 9-White Chocolate Cranberry Cookies

By: Jennifer Frost

Servings: 20 cookies

Total Time: 4 hours

Ingredients

• 1 cup unsalted butter (2 sticks)

• .5 cup granulated sugar

• 1.5 tsp vanilla extract

• pinch of salt

• 2 cups all-purpose flour

• 1 cup fresh cranberries

• 4 ounces of white chocolate, diced

Directions

1. Make sure the butter is at room temperature. Then, cream the butter, sugar, vanilla, and salt together.

2. Add the flour and mix until crumbly.

3. Add the cranberries and chopped white chocolate and bring the dough together. The dought will be moist and still crumble at this stage.

4. Turn the dough out onto a flour dusted surface and knead to bring the dough together. Add a springle of flour if the dough is wet or sticky.

5. Form into a log shape, about 12 inches long.

6. Wrap the log in plastic and use the plastic to smooth the shape of the log.

7. Chill the dough for 3 hours minimum.

8. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.

9. Slice the dough into thick 1/3 inch slices. Use a very sharp serrated knife or wire to slice through the dough. This will prevent crumbling as you cut.

10. Place the cookies on the baking sheet.

11. Bake for 18 minutes, or just golden brown around the edges.

12. Allow to cool on the pan and then transfer to a cooling rack. Enjoy!