by Lauren Falk

Happy Holidays from Lidia’s Italy! Here is my recipe for white chocolate and fresh cranberry cookies that you might enjoy making in your homes this holiday season. Fresh cranberries won’t be around for much longer, and I fully recommend that you take advantage of these delicious berries before they are no longer in the market. You can certainly substitute with dried cranberries, but the vibrant tart flavor of the fresh ones, compliment the creamy and sweet white chocolate so nicely. In our office, here at Lidia’s Italy, we often buy white chocolate- macadamia nut cookies when our sweet tooth gets the better of us, but I thought as a little holiday gift this year, I’d make my version of chocolate chip cookies, but instead use white chocolate chips and to make it both festive and a bit more festive, add in the cranberries. I hope you try these cookies at home, or your own version of them. So in the spirit of the holiday season, buon appetito!

White Chocolate Chip - Cranberry Cookies

Yields approximately 54 cookies

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2- ¼ cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon cinnamon
¾ cup granulated sugar
2/3 cup light brown sugar
2 sticks butter, unsalted, softened
2 large eggs
1- 12 ounce package white chocolate chips
3 cups fresh cranberries, roughly chopped

Preheat the oven to 350°F.

In a large mixing bowl, combine flour, salt, baking soda and cinnamon. Gently stir ingredients together. 

In a separate large mixing bowl, beat the white and brown sugars together with the butter until smooth and creamy. Add the eggs one at a time, and be sure to beat well after each addition.

With your mixer on the lowest speed, begin to add the flour gradually, in increments, and be sure to mix until very well combined. Stir in the chocolate chips and cranberries. 

Lightly grease a sheet pan with softened butter. Spoon the dough into generous tablespoon-sized balls and place on the baking sheet. Be sure to leave a few inches of space between each ball, as they will spread out while baking. Bake for 13-15 minutes, or until golden brown.

Remove the cookies for the baking sheet and allow them to cool on a wire rack. 

For storage: Place in a tightly-sealed container and store in a cool, dry place.