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Wednesday, February 8, 2017

White Chocolate Cranberry Cookies Mix

½ cup packed brown sugar [110 g]
½ cup white sugar [100 g]
1 ½ cups all-purpose flour
½ tsp baking soda
¾ cup white chocolate chips
1 cup dried cranberries
Sift together flour and baking soda. Place white chips and cranberries in a separate plastic bag and seal. Layer in quart jar in this order: flour mixture, brown sugar, white sugar and bag of chips/cranberries. Seal jar and decorate as desired.

Attach to Jar: 
White Chocolate Cranberry Cookies
½ cup butter, softened  [114 g]
1 egg
1 tbsp brandy
Preheat oven to 375°F. Grease cookie sheets. Remove bag of white chocolate chips/cranberries from jar. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

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