These cranberry and white chocolate butter cookies shouldn’t be reserved for Christmas alone. They’re deliciously soft and buttery and perfect for any day.
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 cups flour
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips or chunks
- 1/2 cup dried cranberries, roughly chopped
- Beat together butter and powdered sugar until well combined. Add flour, vanilla and salt and continue mixing for 2 minutes.
- Stir in white chocolate and cranberries.
- Lay a piece of plastic wrap on your table. Place half or a quarter of the batter (depending how big you want your cookies) on top of the plastic wrap and form into a log. Roll the log tight and place in the fridge to harden for 1 hour. Repeat with remaining cookie dough.
- Preheat oven to 350 degrees.
- Cut 1/2 inch circles and bake on an un-greased cookie sheet for 10 minutes. Cookies should barely (or not at all) be brown on the bottoms.
- Remove from oven and let rest for one minute. Move cookies to continue cooling on a cooling rack.
These cookies keep really well in the freezer for a least a month. Freeze the entire UNCOOKED log of cookie dough then slice off cookies as you want to bake them. Bake from frozen and add a minute or two to the cooking time.