It's cookie time again.
I got this recipe from Maria over at The Goddess's Kitchen. I doubled the original recipe and changed it into cup measures. I like to have lots of cookies to share around.
This is my 'go to' recipe whenever I want a blonde cookie. I have baked it a few times, changing about the fillings and they always turn out beautifully. So, if you are looking for a good blonde cookie recipe, then this is the one for you. If you would prefer it in metric, the original recipe is here.
Cranberry & White Chocolate Cookies
250g/1 cup butter, softened
½ cup demerara sugar
½ cup caster sugar
2 tsp vanilla extract
2 large egg yolks
2 ½ cups plain flour
½ cup dried cranberries
½ cup white chocolate chips
Preheat the oven to 180C/ fan 160C/ Gas 4.
Beat together the butter and sugar until it is pale and creamy, either in an electric mixer or by hand.
Beat in the vanilla extract and egg yolk.
Add the flour, cranberries and white chocolate chips. Mix until you have a smooth dough, with the only lumps being the chocolate and fruit.
Using your hands, roll the dough into golf sized balls and lightly press each one flat on to a greased baking sheet, making sure they are spread slightly apart.
Bake for 12 minutes until golden. Remove from the oven and let cool for a couple of minutes before moving onto a wire rack to cool completely.