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Cranberry, White Chocolate and Macadamia Cookies

Cranberry and White Chocolate Cookies

The intense flavor of Saigon cinnamon is a perfect complement to tart cranberries and sweet, creamy white chocolate.



  1. Preheat oven to 350 degrees F.
  2. Mix flour, cinnamon, baking soda and salt in small bowl. Set aside.
  3. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
  4. Beat in egg and vanilla extract.
  5. Gradually beat in flour mixture.
  6. Stir in chocolate, nuts and cranberries.
  7. Drop by heaping tablespoonsful 1 1/2 inches apart onto ungreased baking sheets.
  8. Bake 12 to 15 minutes or until golden brown.
  9. Cool on baking sheets for 2 to 3 minutes.
  10. Remove to wire racks; cool completely.

Prep Time: 15 minutes
Cook Time: 12 to 15 minutes per batch
Yield: 2 dozen or 24 (1 cookie) servings

Reprinted with permission from McCormick. logo

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