Ingredients
2 cups butter, softened
1 cup sugar
4 cups flour
8 ounces white chocolate, chopped (I use 6 squares Bakers white chocolate)
1 -1 12 cup dried cranberries (leave whole or chopped)
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 350. beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. add flour mix well. stir in chocolate and cranberries. drop by rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. flatten each ball of dough slightly. bake 10-14 minutes or until lightly browned. cool 5 minutes on baking sheets. remove to wire rack, cool completely.