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I modified the basic cookie dough that I shared a few days back to make these cookie. I have replaced half the butter with white chocolate, decreased the sugar and added dried cranberries.

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Makes: 70-80 Cookies

Ingredients

 

  • All Purpose Flour – 3 cups
  • White chocolate – 125 gms
  • Butter – 1/2 cup
  • Dried Cranberries – 1/2 cup (chopped) 
  • Sugar – 3/4 cup (I used about a tablespoon or so lesser than this)

Method

  1. Powder the sugar well. 
  2. Chop the white chocolate. Melt the white chocolate over a bowl of simmering water or microwave on high for 30 seconds. 
  3. Cream the butter and sugar.  Add the white chocolate and chopped dried cranberries and mix well. 
  4. Add the flour little by little and whisk with a wooden spoon until you get a dough. The dough should be soft, not too dry, nor too wet. Add a tablespoon or two of butter if dough feels too dry. Add  more flour if it feels too wet. 
  5. Grease a baking tray. Shape dough into round cookies using a melon baller or ice cream scoop and transfer to baking tray. Cover with a plastic fling and refrigerate overnight for 8-12 hours. 
  6. Preheat an oven to 220 C. Take out the unbaked cookies and bake at 220 C for 10-15 minutes until done. 

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White Chocolate Cranberry Cookies – for the Recipe Marathon

Fellow recipe marathoners:

DKSiriSrivalliRanjiPJCurry LeafMedhaPriyaBhawnaRaajiRuchii
AnuKamalaRoopaDivya KuduaRekhaDivya MRaagaLakshmi VenkateshSripriyaViji, , Kamalika,Pavani, RoochiKaruna

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