Dec 19 08
by cara
at 11:40 AM
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Blissful Cranberry Cookies

I wanted to make a cookie or bar for this year’s cookie boxes with cranberries, and this recipe caught my eye because of the ginger.  These cookies were yummy, but I would add more crystalized ginger as well as ground ginger next time to make the ginger flavor really “pop.”

Blissful Cranberry Cookies

from Anna at Cookie Madness


  • 4 oz unsalted butter, softened
  • 1/2 cup regular vegetable shortening (Crisco)
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 3/4 scant teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger (optional)
  • 1 3/4 cup all purpose flour (7.8 oz)
  • 2/3 cup dried cranberries, slightly chopped
  • 1/2 cup pecans, toasted and chopped
  • 1/3 cup finely chopped crystallized ginger (use more if you like)
  • 9 oz white chocolate, chopped into very small chunks

Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper.

Beat butter, shortening and both sugars with an electric mixer until creamy. Add egg and vanilla and beat for about 30 seconds. Scrape sides of bowl and beat in salt and baking soda. If using, beat in ginger. Scrape sides of bowl again. Add flour and stir until it is almost mixed in, then stir in cranberries, pecans, white chocolate.

Drop dough about 3 inches apart (these spread quite a bit) by tablespoonfuls onto cookie sheets. Bake for 12-14 minute or until edges are golden brown. Cool on cookie sheets for about 5 minutes, then transfer to wire racks.

Makes about 30 cookies

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