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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


• 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


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 1½ 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

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