Cranberry Almond White Chocolate Cookies

½ cup shortening
½ cup butter

½ cup sugar

1 cup packed brown sugar

½ tsp baking soda

2 eggs

½ tsp. vanilla

½ tsp almond

2 ½ cups flour

2 cups dried cranberries

1 ½ cups white chocolate chips

1 cup candied almonds*

In a large mixing bowl with an electric mixer on medium to high speed, beat shortening and butter for 30 seconds. Add the sugars and baking soda. Beat mixture until combined, scraping bowl occasionally. Beat in eggs, vanilla and almond. Beat in flour. Stir in cranberries, chocolate and nuts. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in 375-degree oven for 8 to 9 minutes (until edges are lightly browned). Transfer to wire rack. Makes about 60 cookies.

1 cup almonds
2 T butter

½ cup brown sugar

Combine nuts, butter and sugar in small fry pan. Cook, stirring constantly,
over medium heat, until almonds sugar and butter are melted and nuts are caramelized. Spread on waxed paper. Cool. Break apart.

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