
These cookies come out so soft! You will absolutely love it, I did!
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup of sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 ½ cups of all purpose flour
1 /2 teaspoon of salt
3 /4 cup of dried cranberries
1/ 2 cup of white chocolate
Directions:
In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy, usually about 2 minutes. Add the milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and the white chocolate; continue beating until all ingredients are completely mixed.
Turn dough out onto a clean work surface or board, and divide into 2 equal pieces. Shape each piece into an 8-inch log. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and let it cool completely.
Tips:
Don’t forget! Before slicing the log, let it soften at room temperature.
You may use a cookie cutter after you slice the log to make the desired shape.
Once the dough has been wrapped up well in the plastic you can freeze it and store it for a month.
Want to do something good for yourself? Drink green tea!