OPEN KITCHEN with NATHAN SCOTT
Cranberry-White Chocolate Cookies
If you don’t like the combination of dried cranberries and white chocolate, try other garnishes, such as dried apricots, candied orange zest, raisins, semi-sweet chocolate, oatmeal, etc.
Makes 1½ dozen
|½||cup vegetable shortening|
|⅔||cup granulated sugar|
|¼||teaspoon kosher salt|
|2||large eggs, lightly beaten|
|½||teaspoon pure vanilla extract|
|1¼||cups all-purpose flour|
|½||teaspoon baking powder|
|6||ounces white chocolate chips|
|½||cup dried cranberries|
|½||cup pecans, chopped|
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and set aside. In the bowl of an electric mixer, combine the vegetable shortening with the sugar and salt. Cream on medium speed, using the paddle attachment, until light and fluffy, 3 to 5 minutes.
- Add the eggs and vanilla extract. Mix on low speed, scraping the bowl as needed, until well combined. Sift together the flour and baking powder. Add the flour mixture to the butter and sugar mixture and stir until just combined. Stir in the chocolate chips, cranberries, and pecans.
- Working with about 2 tablespoons of dough at a time, form the cookies and arrange them on the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake in the preheated oven until the cookies are lightly golden and cooked through, 10 to 12 minutes. Then, remove from the oven and allow to cool slightly before transferring the cookies to a baking rack, and allowing to cool completely.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen