Cranberry, White Chocolate, Crystallized Ginger Cookies

• Vegetarian

• Produce

  • 2/3 cup Cranberries, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 3/4 cup Flour
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 2 tsp Vanilla
  • 1/2 cup Vegetable shortening
  • 8 oz White chocolate

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Dairy

  • 1/2 cup Butter

• Desserts

  • 1/3 cup Crystallized ginger

Found on thatskinnychickcanbake.com

Description

Ingredients

• ½ cup butter, at room temperature
• ½ cup vegetable shortening
• ¾ cup sugar
• ½ cup brown sugar
• 1 egg
• 2 teaspoons vanilla
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1¾ cup flour
• ⅔ cup dried cranberries
• ½ cup chopped pecans, toasted
• ⅓ cup crystallized ginger, finely chopped
• 8 ounces white chocolate, chopped

Directions

• Preheat oven to 350º. Line baking sheets with parchment and set aside.
• Cream butter, shortening and sugars. Add egg and vanilla and mix well. Mix in salt and baking soda, then flour. Stir in cranberries, pecans, ginger and white chocolate.
• Scoop, then roll tablespoonfuls of dough. Place 2 inches apart on baking sheets. Bake for 12-14 minutes or till golden. Cool for a few minutes on baking sheet then remove to wire rack to finish cooling.