|Merry Christmas Everyone! |
I have felt as though I had been on a cooking fest entertaining guests for most of the holiday! It was obviously great fun, but I have missed adding my dose onto the blog!
I baked a batch of these this afternoon and they were super yummy...unfortunately (for me!) the recipe didn't really state the quantity that this batch would make, so there were a fair few to say the least! Hubby and I both packed some away to take the office too!
|They were a very exciting texture and there were lots of goodies packed within... Crunch chopped almonds, sweet white chocolate and the lovely tartness of the cranberries made these a real treat. I almost overcooked the first small batch, so make sure they are just done at the base and not too brown otherwise they will end up rock solid! These ones were left in for 8-10 minutes as the recipe stated and were just perfect.|
This recipe made approximately 40 cookies!
3 cups plain flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup unsalted Butter, room temperature
1 cup Brown Sugar
2 whole large Eggs
1 tablespoon Almond essence
1 cup dried Cranberries
1 cup White Chocolate Chips
1 cup chopped Almonds
Preheat oven to 175C degrees.
Beat butter and sugar in a large mixing bowl until fluffy, about 2-3 minutes.
Beat in eggs, one at a time. Then add vanilla and mix.
Add dry ingredients until just blended.
Add cranberries, chocolate and almonds and incorporate into dough.
Roll out and cut with cookie cutter or make into small balls and press down. They do not spread, so you don't need to allow for the cookies to flatten out whilst baking!
Bake on an ungreased baking sheet for about 12 minutes.