The kids loved the time spent with cousins – and I loved my time with my sisters-in-love and my three sweet and very special nieces Katie, Emie and Annie.
My assignment for the weekend was to bring a variety of cookies. Yes – it was the perfect job for me – and I took it very seriously.
The girls helped me make several of the traditional favorites – chocolate covered pretzels, gingersnaps, and spritz cookies.
But we also wanted to try something new.
Knowing that my mother-in-law wasn’t big on chocolate, and that one of my sisters-in-law loved cranberries, we went looking for a cranberry cookie.
This is it – and boy – did we pick a winner!
It’s a refrigerator cookie – so you can make up a batch and bake them as needed. We threw in some almonds and a little almond extract for a twist.
Cranberry White Chocolate Cookies
1 – 1/4 cup butter, softened
1 cup packed brown sugar
2/3 cup white sugar
1/4 teaspoon almond extract
3 – 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup slivered almonds
1 cup white chocolate chips
2 cups fresh or frozen cranberries, chopped
Cream together the butter and sugars. Add eggs, one at a time, beating well after each addition. Add the extracts, beat well.
Combine the flour, baking powder powder, salt and baking soda in a separate bowl. Gradually add to the creamed mixture. Stir in the almonds and white chocolate chips.
Carefully stir in the cranberries.
Shape into three rolls and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight.
Cut into 1/4 inch slices and place 1 inch apart on ungreased baking sheets. Bake at 350 degrees for about 10 minutes.
Cool on wire racks.