Wednesday, December 5, 2012

Veronica's Kitchen Presents: Nana's Cranberry White Chocolate Chip Cookies

from Nana's Recipe Vault

Tina introduced me to her grandmother, Nana, shortly after she brought me back to Portland with her several years ago.  Nana immediately 'adopted' me and took me under her wing in the kitchen.  We have spent many wonderful days... and evenings... in her kitchen, cooking and baking all sorts of deliciousness! 

Nana recently introduced me to this delicious variation of the venerable chocolate chip cookie.  If you love soft, chewy, warm, sweet, slightly tart in your cookies, look no further!  This recipe makes about two dozen cookies... you may want to double it!  

Cranberry White Chocolate Chip Cookies


1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup dried cranberries
1 cup white chocolate chips


1.  In a large bowl, cream together the butter and sugars.

2.  Beat in the eggs and vanilla.  For a little ‘extra’, substitute brandy for the vanilla extract and increase amount to two teaspoons.

3.  In a separate bowl, combine the flour and baking soda.

4.  Gradually add the dry ingredients to the wet ingredients and mix well.

5.  Fold in the dried cranberries and baking chips.

6.  Drop by tablespoonfuls onto an ungreased baking sheet leaving about 2 inches in between.  "Remember, Veronica… parchment paper is a girl’s best friend!"

7.  Bake at 375°F for 8 - 10 minutes or until cookies are lightly browned.

8.  Allow cookies to cool on the baking sheet for about 1 minute, then remove from pan to a wire rack and allow cookies to cool completely.

 Cookie dough may also be made ahead of time and frozen for later; dough will keep several weeks in the freezer if stored properly.  To freeze cookie dough:

After folding in the cranberries and white chocolate chips, divide dough out into halves; set one half aside.  Turn dough out on to lightly floured pastry board.  Flatten dough into a rectangle and roll out to a thickness of approximately ¾’.  Transfer to a double layer piece of wax paper and, using a large kitchen knife, cut dough into approximately one inch squares (larger if you want bigger cookies), pressing the knife down through the dough; do not use a sawing motion.  Do not separate.

Repeat with the other half of dough and wrap in freezer wrap or container.  When cooking from frozen dough, you may need to adjust cooking time slightly.


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