After the intense baking of the holiday season, the labor-intensive sugar cookie decorating, it is time to relax a bit.
These Cranberry White-Chocolate cookies are a perfect combo of crunchy and soft as well as a pleasant contrast of tangy cranberries and sweet white chocolate.
3/4 cup (1 1/2 stick) unsalted butter, cut into chuncks
1 cup minus 2 TBsp granulated sugar
1 cup sweetened dried cranberries
1 large egg
grated zest of one small orange
2 tsp vanilla extract
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
scant tsp salt
1 2/3 unbleached all-purpose flour
1 1/2 to 2 cups (up to one 10- to 11- ounce bag) white chocolate morsels
2/3 cup chopped fresh or frozen (partially thawed cranberries)
Preheat oven to 350 F and cover baking sheets with parchment paper
In large microwave-safe bowl, melt butter until mostly melted and fluid; stop and stir. Vigorously stir in the sugar until butter completely melts; mash out any lumps as necessary.
Stir in the dried cranberries. Stir in the egg, orange zest, vanilla, baking powder, cinnamon, ginger and salt until mixture is well blended and smooth.
Stir in the flour and morsels just until evenly incorporated.
Gently fold in fresh cranberries. If dough is crumbly, gradually add a few tsps of water until holds together.
Using a medium (1 1/2 inch) spring-loaded ice cream scoop or heaping soupspoon, drop dough into mounds about 2 1/2 inches apart on prepared baking sheets. Bake on middle rack, one sheet at a time for 11 to 13 minutes or until cookies are tinged with brown and feel almost firm when pressed in the middle.
Remove from oven and let cool for about 2 minutes. remove with spatula and transfer to wire rack.
Yield: makes about 35 2 1/2 inch cookies. Store up to 1 week in airtight container or freeze for 3 to 4 weeks.