Cranberry White Chocolate Cookies
3 dozen cookies
1 cup butter or margarine, room temperature
1/2 cup granulated sugar
1 cup brown sugar,firmly packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (10 to 12-ounce package) white baking chips
1 cup sweetened dried cranberries
3/4 cup white baking chips
4 teaspoons vegetable shortening
Preheat oven to 350°F. Using pan release, lightly grease baking sheets, or line pans with parchment paper.
In a large mixing bowl, combine butter, sugars, eggs and vanilla together. Beat at medium speed until creamy. Add flour, baking soda and salt. Beat at low speed until mixed well. Stir in baking chips and cranberries.
Drop mixture by rounded tablespoonfuls onto greased cookie sheets, 2 " apart. Bake for 12 to 14 minutes or until lightly brown. Remove from oven and cool on baking sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.
Place 3/4 cup white baking chips and shortening in small microwave-safe bowl (plastic or glass). Microwave on medium (50% power) for 30 seconds at a time, stirring every 30 seconds, until melted (1 to 2 minutes). Drizzle over cooled cookies in a crisscross pattern.
Spoon glaze into resealable plastic food storage bag. Snip off small corner of bag. Drizzle glaze through hole onto cookies.
Place wax paper under cooling racks before drizzling glaze to catch excess glaze.
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