White Chocolate Cranberry Cookies

• Vegetarian

• Produce

  • 2/3 cup Cranberries, dried

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1 1/2 tsp Cornstarch
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on omgchocolatedesserts.com

Description

Ingredients

• 1/2 cup unsalted butter-softened
• 2/3 cup sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 1 ½ teaspoon cornstarch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4. oz. white chocolate chopped into small chunks or 2/3 cup white chocolate chips
• 2/3 cup dried cranberries

Directions

• In a small bowl stir together flour, corn starch, baking soda and salt.
• In medium bowl beat butter until creamy and smooth. Add sugar and mix until light and fluffy. Mix in egg and vanilla.
• Turn mixer on low speed and add in flour mixture. Dough will be thick.
• Add white chocolate chunks (or white chocolate chips) and cranberries. Mix a few seconds just to combine. Cover the dough and place in the fridge for two hours.
• Preheat oven to 350 F and line 2 baking sheets with parchment paper.
• Remove the dough from the fridge and after 5-10 minutes siting on room temperature, scoop out heaping tablespoon of the dough and roll into a ball.
• Arrange cookie dough balls onto lined baking sheet leaving 2 inch apart. Bake 8-10 minutes until just light golden around the edges. They will be very soft and let them cool 5-10 minutes onto baking sheet than transfer them to cooling rack to cool completely.( You can press a few white chocolate chips onto baked cookies, they will melt and stick onto warm cookies,or skip this step, it’s just for prettier presentation)