Tuesday, March 6, 2012

White Chocolate Crunchies

I like to make just a few of these cookies, labeling and freezing the rest of the dough in small batches. I do that because it saves me time if I know someone’s coming for a visit. I also like to freeze cookie dough because we can pinch off just a little, indulging our craving for something sweet without falling off the calorie wagon.
White Chocolate Crunchies:
1 c. butter or margarine, softened
⅔ c. granulated sugar
½ c. light brown sugar, firmly packed
2 large eggs
1 tsp. almond extract
1-⅔ c. all-purpose flour
1 tsp. baking soda
½ tsp. salt
1-½ c.white chocolate “nibs” (or coarsely chopped white chocolate)
¼ c. semi-sweet chocolate chips
1 c. pecans or walnuts, toasted and coarsely chopped
⅔ c. dried, sweetened cranberries
Have all ingredients at room temperature. Preheat oven to 350 deg. F. Using an electric beater, cream butter, gradually adding both sugars until no graininess remains, about 5 min. Beat in eggs one at a time, beating after each addition. Add almond extract. In a separate bowl, combine flour, baking soda, and salt, gradually adding to creamed mixture until smooth. Stir in chocolate, nuts, and cranberries until well combined. Drop desired amount by tablespoons onto parchment-covered baking sheet, flattening slightly with base of flour-dusted glass. Bake 10-to-12 min. Recipe yields 4 dozen, but I make far fewer and freeze the rest of the dough in small batches.

Add eggs one at a time, beating after each addition

Add flour, soda, and salt in small batches. mixing after each

Tip: Cover mixer with a tea towel so
flour won't fly around! Less mess!

With mixer at low speed, stir in chocolate ...

Toasted nuts ... (see Index for How to Toast Nuts)

And dried cranberries
We test our recipes every step of the way!

Drop batter onto parchment-lined sheets

A sample is ample! Don't let the taste go to your waist!

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