I decided to do all cookies that remind me of Christmas throughout December. Thanks to a little brainstorming and inspiration from friends, I’ve got a sweet little list here. Perhaps it’s the red and white color palette of these little morsels, or that white chocolate chips remind me of tiny little snow-covered hills, or that cranberries make me think of homemade cranberry sauce served on the Christmas table with family… These white chocolate cranberry cookies were the first cookies to make my Christmas cookies list.
White Chocolate Cranberry Cookies
- 2 sticks butter (1 cup), softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract
- 1 large egg
- 2 3/4 cups flour
- 1/2 teaspoon salt
- 1 1/4 teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup dried cranberries
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
- Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
- Add the corn syrup, vanilla extract and egg and blend until combined.
- In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
- Add the white chocolate chips and dried cranberries (amounts are flexible) and mix to incorporate.
- Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of white chocolate cranberry cookie dough onto the cookie sheet lined with parchment paper.
- Bake in a 350-degree oven for 10 minutes.
- When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.
Recipe Copyright Fifty-Two Cakes 2012
Back to simplicity this week. I need a breather from all the complicated cake recipes that are difficult to decorate. I just can’t handle the pressure this week! Flavor is my focus this week for sure. This was a light, crumbly blueberry scone bundt cake. (Thanks for naming it, Chris!)
Pound Cake with Blueberry Craisins Recipe Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 0.5 cup sour cream
- 1.5 cups blueberry juice infused Craisins® Dried Cranberries
- 2.5 cups flour
- 0.5 teaspoon baking powder
White Chocolate Frosting Recipe Ingredients
- 6 ounces white baking chocolate, chopped
- 0.25 cups heavy whipping cream
- 2 sticks (1 cup) butter, room temperature
- 1 cup powdered sugar
Pound Cake with Blueberry Craisins Recipe Directions
Preheat oven to 350 degrees. Grease your round bundt pan well. In your mixer (as always, my beloved KitchenAid) or with a hand mixer, beat the butter and sugar together until they are light and fluffy. Add eggs one at a time, then vanilla and sour cream, mixing thoroughly. Stir in the blueberry-infused dried cranberries. Combine the flour and baking powder in a separate bowl, then gradually add them to the gooey mixture, mixing it completely in. Pour the batter into your greased bundt pan, and bake for 60 minutes, or until the toothpick inserted into the center comes out clean. When you pull it out of the oven, cool it for 10 to 15 minutes, then invert the pan carefully so the cake can slide right out. Cool completely on your wire rack before icing.
White Chocolate Frosting Recipe Directions
Stir white chocolate and heavy whipping cream in a double boiler, or a pan over hot water, until melted and smooth. Stir constantly so it doesn’t stick or burn or scald. Cool at room temperature for about 5 to 10 minutes. Add butter and sugar, then beat at a high speed until the frosting light and fluffy.
If I had any on hand, I would have sprinkled just a handful of chopped pecans on the top of the cake after frosting (Susie’s suggestion!).