Friday, January 8, 2010

Cranberry Almond White Chocolate Cookies

1 stick margarine
2/3 C. each granulated and brown sugar
1 egg, lightly scrambled
1 tsp. almond extract
1/4 tsp. rum extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 T. white chocolate mocha coffee creamer, optional
2 C. flour
1/2 C. dried cranberries, lightly chopped
1/4 C. sliced almonds
1/4 C. white chocolate chips, chopped

In a large bowl, cream together margarine and sugars. Stir in remaining ingredients individually, mixing well before adding each next ingredient.

Heat oven to 375.

Drop dough by rounded spoonful onto ungreased cookie sheet (nonstick), and bake for 8-11 minutes, longer for larger cookies (or crunchier cookies).

Yields = 3 dozen

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