Thursday, May 9, 2013
Cranberry, White Chocolate and Almond Cookies
Some baking tips; If you want thin crispy cookies use butter. If you want soft, fat, chewy cookies use shortening.
Always use a stone and parchment paper. This makes sliding them off onto a counter top to cool very easy!
Now for this yummy recipe~
1 1/4 cups firmly packed light brown sugar
3/4 cup butter flavored shortening
2 TB milk
1 TB vanilla
1 large egg
1 3/4 cup all purpose flour
1 tsp kosher salt
3/4 tsp baking soda
1 cup white chocolate chips
1 cup dried cranberries
1 cup slivered almonds
Heat oven to 350. Line your stone with parchment paper.
In a mixing bowl, beat on medium speed sugar, shortening and egg until creamy and light and fluffy. Add milk and vanilla, continue beating.
In a separate bowl mix together flour, salt, baking soda- add into the creamed mixture until combined.
Stir in chocolate chips, cranberries and almonds until all combined.
Place spoon fulls of dough onto the lined stone and bake until golden brown. Approximately 13 minutes.