Recipe: Iced Cranberry-White Chocolate Drop Cookies
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Iced Cranberry-White Chocolate Drop Cookies
Makes about 35 to 40 cookies
An unexpected flavor combination that is quite lovely. Cookbook author Nancy Baggett reports that these cookies always receive compliments and are added to the repertoire of almost everybody who tries them. Adapted from her "The All-American Cookie Book" (Houghton Mifflin, 2001).
The cookies are on the tender, slightly crumbly side, so they are not suitable for holiday shipping. They can be stored in an airtight container for up to 2 weeks, or frozen, well wrapped and un-iced, for up to 2 months.
For the cookies:
1 2/3 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, slightly softened
1 cup packed light brown sugar
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