If there is one thing that I don’t get tired of around this time of year, it’s cookies. I love that so many people come out with delicious and unique cookie recipes around the holidays and there is never a shortage of cookie swaps.
Once again, I had the opportunity to participate in the Great Food Blogger Cookie Swap, sponsored by two lovely bloggers. The purpose of the swap is to bring together food bloggers from across the country in a giant cookie swap, all to benefit Cookies for Kids Cancer. This is a great opportunity to support an amazing cause and you can also help in your own community by hosting a bake sale or purchasing specially marked products.
So before we get to my cookies, how about some cookie love from the bloggers that sent me a shipment of delicious treats!
Thanks to all of these lovely ladies for your goodies and hard work!
So here you go, a deliciously simple holiday cookie just in time for the holiday!
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 cup dried cranberries, chopped
- ¾ cup white chocolate chips
- ¾ cup macadamia nuts, chopped
- Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
- With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts.
- Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely.