Superb No Egg White Chocolate Cranberry Cookies Recipes

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

SUPERB NO EGG WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 325°F Cream butter and cream cheese in large mixing bowl. Add the sugar and beat until fluffy (about 3 min.) Slowly stir in the flour by hand, then add cranberries and white chocolate. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for about 15 minute or until light golden brown. Let cool for 5 min on cookie sheets, then finish cooling on wire rack.
• The batter for these cookies is delicious! And since it doesn't have eggs in it, you can nibble. It tastes like frosting. The cookies are fabulous!

CRANBERRY WHITE CHOCOLATE COOKIES

Steps:

• Combine flour and next 3 ingredients; set aside.
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
• Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.
• Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.
• Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

DOUBLE-CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper andlower thirds. Place 10 ounces chocolate in aheatproof bowl set over (not in) a saucepan ofsimmering water. Stir until melted; set aside.In a medium bowl, whisk together flour, cocoa,baking powder, and salt.
• In a large bowl, using an electric mixer, beatbutter and sugars until light and fluffy. Add eggsand vanilla; beat until combined. Beat in meltedchocolate. With mixer on low, gradually add flourmixture; beat just until combined (do not overmix).Fold in 6 ounces chocolate and cranberries.
• Drop dough by 1/4 cupfuls, 3 inches apart, ontoparchment-lined baking sheets. In batches, bakecookies until edges are dry and tops are cracked,15 to 17 minutes, rotating sheets halfway through.Let stand on sheets 3 minutes, then transferto wire racks to cool.