Just in time for Holiday Cookie Exchanges, parties and of course, cookies for Santa, this recipe is a delight. Santa will be lucky to get these with his milk!
Big Batch Kris Kringle Cookies
1 cup butter, softened 1 tsp. baking soda
1 cup granulated sugar 1/2 tsp salt
1/2 cup packed brown sugar 2pkg.(6 squares each) Bakers White Chocolate, chopped
2 eggs 2 cups chopped pecans, toasted
1 tsp vanilla 2 cups dried cranberries
2 1/4 cups flour
Heat oven to 375°
Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs & vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, nuts & cranberries.
Drop rounded tablespoons of dough, 1 1/2 inches apart, onto baking sheets.
Bake 9 to 11 minutes or until lightly browned, Cool on baking sheets 3 minutes; remove to wire racks. Cool
completely.
Your Paragon Kitchen Staff, Shirley, Jennifer Kristen and JoNell
