Recipe for Chocolate Chip Cookies
The white chocolate glaze and edible glitter add a nice addition to your dessert table or next Cookie Exchange or Cookie Swap.
White Chocolate Chip Cranberry Cookies
1 c. sugar
1 c. butter or margarine, softened
1 tsp. vanilla extract
1 tsp. almond extract
1 egg
3 c. Gold Medal all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 4-oz. bag of dried & sweet cranberries
1/4 c. chopped walnuts
6 oz. semi-sweet chocolate chips
1 package (20 oz.) vanilla-flavored candy coating (almond bark)
Edible glitter, if desired
In large mixing bowl, beat sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda and salt. Stir in cranberries, chocolate chips and walnuts.
Heat oven to 375 degrees F.
Form into balls. Place balls 2 inches apart. Bake 6 to 8 minutes or until light brown. Cool slightly; remove from cookie sheets to cooling racks. Cool completely on wire rack, about 15 minutes.
Meanwhile, in medium microwaveable bowl, microwave candy coating bark as directed on package until melted and smooth. Dip about 1/3 of each cookie at an angle into coating, allowing excess coating to drip back into bowl. Place on waxed paper; sprinkle with edible glitter. Let stand about 1 hour or until coating is set.