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White chocolate, cranberry and pecan nut cookies

White chocolate, cranberry and nut cookies

Prep Time
10 mins
Cook Time
10 mins
Course: Dessert
Cuisine: American

Ingredients

  • 300 gm white chocolate cut up into chunks - big and small
  • 100 gm butter
  • 1 egg
  • 50 gm muscovado / brown sugar
  • 1 tsp vanilla extract
  • 180 gm or 1 1/4 cup flour
  • 1 tsp baking powder
  • 85 gm caster sugar
  • 50 gm dried cranberries
  • 50 gm pecan nuts chopped or macadamia nuts or others could work

Instructions

    Cup of Yum
  1. Preheat the oven to 180C/350F
  2. melt 85gms of the choc in a double boiler, then cool a little
  3. beat butter, egg, sugars and vanilla with an electric beater until creamy
  4. beat in the melted choc
  5. stir in the flour, baking powder, cranberries, nuts and remaining chocolate to make a stiff dough
  6. using a tablespoon measure, drop small mounds well spaced on a lined baking sheet (silicone baking sheets work really well)
  7. 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)
  8. bake for 12 minutes
  9. 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)
  10. 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.