Cranberry and White Chocolate Cookies

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Hey! Have a Christmassy post, in April! I have to confess I made these way after Christmas but they filled me with happy memories of Christmases past.

I took part in foodie penpals in December and I received some dried cranberries and white chocolate. They’ve been sitting in the cupboard waiting for a perfect opportunity to become delicious. This. Is. It.

I love almond and the addition of almond extract fills the house with the warm aromas of frangipane and amaretto. The resulting flavour is not obvious but it makes a difference to these moorish cookies. Which are most definitely not just for Christmas!

 

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Total Time: 45 minutes

Number of servings: 14

See Detailed Nutrition Info on

Ingredients

  • 135g baking spread. I used Sainsbury's baking block but you could use stork or butter.
  • 80g golden caster sugar
  • 80g soft light brown sugar
  • 1 medium egg
  • 1/2 tsp almond essence (substitute with vanilla if you are not an almond fan)
  • 190g plain flour
  • pinch salt
  • 1/2 tsp cinnamon
  • 1/2 tsp bicarbonate of soda
  • 100g dried cranberries
  • 75g white chocolate roughly chopped

Method

  1. Preheat your oven to 170'c and get out 2 very large baking trays(size of an oven shelf) or 3 normal sized ones. Line them with baking paper if not non-stick.
  2. Cream together the spread/butter and sugars until light and fluffy in a large bowl. Add the egg and almond extract and mix.
  3. Sift flour, salt, cinnamon and bicarb into the bowl, mix until well combined.
  4. Add in the cranberries and chocolate ensuring it is evenly spread throughout the dough.
  5. Scoop up some dough and roll into a ball. Cookery books often say walnut-sized or ping-pong balled sized, I don't know what size either of those are and I don't expect you to either, so for reference you can see the size of my balls above!
  6. Space them well apart on a baking tray.
  7. Bake in the oven for 15-18 minutes or until they are golden on top, don't leave them alone after 15 minutes in the oven as they can turn quickly. Leave them on the trays for 10 minutes and then move to a cooling rack to cool completely or as long as you can manage.

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I took these yummy cookies to work and got lots of suggestions for future cookie flavours!

What is your favourite cookie flavour?

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9 comments

  1. elliebee42 says:

    Every year I give my mum and sister a load of ingredients and then some recipes that use said ingredients – this post reminded me so much of that and Christmassy times 🙂 I love Cranberry and White Chocolate Cookies too and these look gorgeous! When I next make some granola I shall buy extra cranberries and make these.

    Xx

    Ps. I love peanut butter cookies 😀

    • riversidebaking says:

      Ellie that’s lovely, I might have to start doing that with some of bakey/cooking friends. Let me know how you go ton if you do make them. I love Peanut Butter too, it’s on my list 😉

  2. jmcvl says:

    These look so good. I made a similar cookie back in July with my sister but I love the idea of you introducing almonds into the mix. I can def imagine the amazing smells

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