Crangetastic White Chocolate Cookies

Crangetastic White Chocolate Cookies

Share Button

Ingredients

  • ½ C slivered almonds
  • 1 C unsalted butter, softened
  • 1 C Pioneer® Sugar
  • 2 tsp vanilla
  • ½ tsp almond extract
  • 2 LG egg whites
  • 1 tsp orange zest
  • 2 ½ C flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 6 oz. dried cranberries
  • 1 pkg. (12 oz.) white chocolate chips
  • juice of one orange
  • Pioneer® Sugar

Directions

  1. Preheat oven to 325° F.
  2. Toast the slivered almonds in a nonstick skillet until light brown then place in a baggie and crush them into smaller pieces; set aside.
  3. With electric mixer cream together butter, Pioneer® Sugar, vanilla and almond extracts until fluffy. Add the egg whites and orange zest and mix until smooth.
  4. Sift flour, baking soda, baking powder and salt together in a separate bowl. Add to the creamed mixture; mix until combined.
  5. Stir in the cranberries, white chocolate chips and toasted almonds.
  6. Roll a tablespoon of dough into a ball, place on a baking sheet. Dip the bottom of a small jar or measuring cup in orange juice then Pioneer® Sugar, flatten each cookie with cup.
  7. Bake about 15 minutes or until edges are golden brown.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.