Wednesday, December 23, 2015
Two days ago we hit the half way mark - the winter solstice. We have reached the darkest day of the year after that day more light each day returns to the world until around the 21st of June, when days begin to grow shorter again. Since it was a cold, damp, rainy day it wasn't really obvious. It was sort of dim all day.
One of the fun things to do on a rainy day is bake cookies. Since it's been blessedly rainy (remember, we are in a four year long drought) for days now, I've been baking for a few days, too. One of the things I baked was a gluten-free, dairy-free version of Santa's Whiskers cookies, so that I can have some at Christmas. I also made a dairy-free and gluten-free molasses cookie which is tasty but not as chewy as I had hoped. The last recipe is for a cookie that seems very seasonal to me, but this one has butter and regular flour, so I won't have any. Sweetie, on the other hand, can eat pretty much anything. He enjoyed these white chocolate-dried cranberry cookies and I can recommend them as easy to make, although not particularly photogenic.
I looked at a number of recipes, so I don't have attribution for these, having borrowed a bit from here and a bit from there. I think you could add in some nuts if you like and they would probably be even better.
White Chocolate Cranberry Cookies
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white chocolate morsels or chunks
1/2 cup dried soft cranberries
In a large bowl beat the butter and sugar together until light and fluffy.
Blend in the egg and vanilla
On a sheet of waxed paper, or in a bowl, mix together the flour, baking soda and salt. Add to the butter mixture and beat to combine.
Stir in the white chocolate and dried cranberries.
Drop 2 tablespoonful dollops of the dough about an inch and a half apart on baking sheets that have been lined with silicone mats or with parchment paper
Bake in a preheated 375 degree oven for about nine minutes. The edges of the cookies will be golden brown.
Cool the cookies on a rack, then store in an airtight container.
This recipe makes about 18 cookies, but it can be doubled for about 3 dozen cookies.