CRANBERRY, WHITE CHOCOLATE & MACADAMIA COOKIES
Hands down, our cinnamon choice for these cookies is Saigon. Its intense flavor is a perfect complement to tart cranberries and sweet, creamy white chocolate.
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes
Makes 2 dozen
Ingredients
• 1 cup flour
• 1 tablespoon McCormick® Gourmet Collection® Saigon Cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/4 cup firmly packed, light brown sugar
• 1 egg
• 2 teaspoons McCormick® Pure Vanilla Extract
• 4 ounces white baking chocolate, chopped
• 1 jar (6.85 ounces) macadamia nuts, chopped
• 1 cup dried cranberries
Directions
1. Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in small bowl. Set aside.
2. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate, nuts and cranberries. Drop by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets.
3. Bake 12 to 15 minutes or until golden brown. Cool 2 to 3 minutes; remove from baking sheets. Cool completely on wire racks.
Nutritional Information per Serving:
About 183 Calories, Fat 11g, Protein 2g, Carbohydrates 19g, Cholesterol 21mg, Sodium 136mg, Fiber 1g
Copyright © 2006 McCormick & Company, Inc. All Rights Reserved.
www.mccormick.com
|
