Cranberry and White Chocolate Cookies

A community recipe by Jen

Not tested or verified by Nigella.com

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Introduction

A cookie for Christmas time.

Ingredients

Serves: 12 - 16

Metric Cups

100 grams butter
40 grams sugar
¼ teaspoon vanilla essence
100 millilitres Amaretto liqueur
1 egg yolk
140 grams flour
½ teaspoon baking powder
125 grams ground almonds
150 grams white chocolate buttons (chopped into slivers)
250 millilitres dried cranberries
50 grams icing sugar

3½ ounces butter
1⅖ ounces sugar
¼ teaspoon vanilla essence
4 fluid ounces Amaretto liqueur
1 egg yolk
4⅞ ounces flour
½ teaspoon baking powder
4⅖ ounces almond meal
5⅓ ounces white chocolate buttons (chopped into slivers)
9 fluid ounces dried cranberries
1¾ ounces confectioners' sugar

Method

Cranberry and White Chocolate Cookies is a community recipe submitted by Jen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cream butter and sugar, add vanilla, Amaretto and egg then mix until combined. Add flour, baking powder and almonds, then mix lightly until combined.

Stir the white chocolate and cranberries into the mix by hand until evenly distributed. Roll tablespoonfuls into balls and bake on greased trays ( they will spread so leave enough room) at 150ºC for about 15 mins or until cooked and lightly browned.

Cool on wire racks until they are cool enough to handle and roll in the sifted icing sugar. Leave to cool completely on rack.

Cream butter and sugar, add vanilla, Amaretto and egg then mix until combined. Add flour, baking powder and almonds, then mix lightly until combined.

Cool on wire racks until they are cool enough to handle and roll in the sifted confectioners' sugar. Leave to cool completely on rack.