Cranberry, Cashew and White Chocolate Chip Cookies

From the kitchen of One Perfect Bite...Despite an ingredient list that contains everything but the kitchen sink, these drop cookies are extremely easy to make and I think you will find them to be a real crowd pleaser. I found the recipe in Taste of Home magazine and while I have made no changes to it, due to the Silver Fox's penchant for crisp cookies, I must admit that I bake the cookies for a longer period of time than suggested in the directions below. Left to my druthers, I'd stick with the program and enjoy a moist and eminently chewable cookie, but for the sake of my audience I bake the cookies for a full 13 minutes, or until their edges begin to brown. The cookies, soft or crisp, are great keepers, and if you'd prefer not to bake the entire batch at one time, the dough can be frozen. This is a nice, if somewhat expensive, cookie that I suspect you and your family will thoroughly enjoy. Here is how they are made.

Cranberry Cashew and White Chocolate Chip Cookies...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package (10 to 12 ounces) white baking chips
1 cup chopped cashews
1 cup dried cranberries

Directions:
1) Cream butter and sugars in a large bowl until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips,
cashews and cranberries.
2) Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F. for 9-11 minutes or until golden brown. Remove to wire racks to cool. Yield: 4-1/2 dozen.

                    

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