WHITE CHOCOLATE, CRANBERRY & ALMOND COOKIES

White Chocolate, Cranberry & Almond Cookies image

Provided by Dee Stillwell

Time 27m

Number Of Ingredients 12

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1 cup + 2 Tbsp melted butter, cooled to warm
1 1/4 c brown sugar, firmly packed
3/4 c granulated sugar
2 large eggs plus 1 egg yolk
2 tsp vanilla extract
2 tsp almond emulsion (better than extract but extract can be used if emulsion isn't available)
3 c all purpose flour
1 tsp baking soda
1 tsp salt
1 - 12 oz pkg white chocolate chips
1 - 1 1/2 c craisins (dried cranberries) reconstituted, more or less to taste
1 - 1 1/2 c sliced or chopped almonds, more or less to taste

Steps:

1. First melt butter in microwave and let cool to luke warm while measuring ingredients and lining cookie sheets with parchment paper. Also add a few tablespoons of water to the craisins and microwave for 1 minute to reconstitute..let cool. Heat oven to 350 degrees.
2. In mixer bowl, cream melted butter with sugars for 2 minutes. Beat in eggs, yolk and vanilla and almond emulsion. Beat for 1 minute more. While it is mixing, measure dry ingredients and sift them. Slowly add dry mixture to creamed mixture and mix just until incorporated. Stir in chips, craisins, and almonds.
3. Scoop dough onto cookie sheets 2 inches apart and bake for 11-13 minutes or until lightly browned around edges. Cool on cookie sheets for 5 minutes. Remove to cooling racks to cool completely. Store in an airtight container. Enjoy!