Desserts / Baking

Cranberry, Orange and White Chocolate Cookies

Irresistible, delicious, mouth watering, perfect…these are just so good that one is never enough! The cookie dough is quick to prepare, easy to work with and the cookies themselves store really well. The powdered sugar produces a sublime texture, these really are divine…a true crowd pleaser.

You will need:

  • 1.5 sticks butter (room temperature)
  • 1 3/4 cups powdered sugar
  • 2 whole eggs
  • 2 tsp vanilla extract
  • zest of one medium orange
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

First you need to cream together the butter and powdered sugar. I always place a clean cloth over my mixer to prevent a cloud of powdered sugar covering everything! You should mix the butter and sugar together for 3-5 minutes until it is light and fluffy.

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Next add in your eggs one at a time and gently mix after each addition. Then add in the vanilla extract and orange zest. For the zest I like to use a combination of smaller and larger zest pieces so that you can see it in the cookies and so that the zest can really be well dispersed throughout the dough.

In a separate bowl just combine your flour, baking powder and salt. Then gradually add this to your wet mixture (butter, eggs, vanilla extract and zest). Once it is completely combined the bottom of the  mixing bowl should be clean and the mixture should have all come together.

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Now it is time to add in your chocolate chips and the essential ingredient that really is the star of the show, the dried cranberries…these just send the cookies to another level!  Mix until they are all incorporated.

Then form into flat discs, wrap in plastic wrap and refrigerate for 1 hr. I like to divide the mixture into two and individually wrap the two discs. I find it easier to work with one disc at a time.

Now sit back and relax…

Next, preheat your oven to 375 degrees.

Once your 1hr is up, dust your counter top and rolling pin with powdered sugar. Yep, that’s powdered sugar instead of flour!

Roll out your cookie dough and cut it into round discs (approx. 1/2 inch to 3/4 inch thick). My little girl loves butterfly and flower shapes as well! Once they have been cut out just place them onto a baking sheet which has a baking mat or parchment paper.

Remember to leave some space to allow for these to spread a little whilst they bake.  Next, bake them for 10 minutes…your home should now be filled with an irresistible aroma..!

Once you have removed the cookies from your oven, place the trays onto wire racks and allow just a couple of minutes for the warm cookies to harden. Then transfer the cookies to the wire racks and enjoy whilst still a little warm with a glass of cold milk…delicious! These cookies keep amazingly well when stored in an airtight container…x

8 replies »

  1. Lady, the delectability(I don’t care if it’s not a word, it IS now!) rating on your recipes combined with my very impending menopausal metabolism is not a good combo! Haha! Anyway, I can’t WAIT to make these! 🙂 Thanks! You rock, as usual.

    Liked by 2 people

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