White chocolate, cranberry and pecan nut cookies
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White chocolate, cranberry and pecan nut cookies
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White chocolate, cranberry and nut cookies
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Ingredients
- 300 white chocolate cut up into chunks - big and small, quantity in grams unspecified
- 100 butter gm
- 1 egg
- 50 muscovado sugar or brown sugar
- 1 tsp vanilla extract
- 180 gm or 1 1/4 cup flour
- 1 tsp baking powder
- 85 caster sugar grams
- 50 dried cranberries
- 50 pecan nuts or macadamia nuts or others could work, chopped, quantity in grams unspecified
Instructions
- Preheat the oven to 180C/350F
- melt 85gms of the choc in a double boiler, then cool a little
- beat butter, egg, sugars and vanilla with an electric beater until creamy
- beat in the melted choc
- stir in the flour, baking powder, cranberries, nuts and remaining chocolate to make a stiff dough
- using a tablespoon measure, drop small mounds well spaced on a lined baking sheet (silicone baking sheets work really well)
- you could also reserve some of the nuts, berries and chocolate pieces and place these into the cookies after they are on the tray so they poke out (extra pretty)
- bake for 12 minutes
- allow to cool for 1 -2 minutes then put on a cooling rack (this is quite important as they carry over cooking quite a bit after baking and can go a bit too brown if left on the baking pan)
- You could double up and freeze the already formed cookie discs for later use.
Notes
- These cookies keep for a few days in a sealed container.
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