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Cranberry-White Chocolate Clouds Recipe

4 stars - based on 1 vote
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This recipe for Cranberry-White Chocolate Clouds is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c (4 sticks) butter, softened (I use a quality 'salted' butter for this recipe)
1 c sugar
4 c flour
6 oz Bakers or Ghirardelli White Chocolate (1 1/2 pkg), chopped roughly
1 1/2 c dried cranberries

Directions:
Directions:
Heat oven to 350º. Beat butter and sugar in large bowl with mixer until very light and fluffy. Add flour, mix just until well blended. Stir in chocolate and cranberries.
Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets. Flatten slightly (I like them puffy so skip this step). Bake 10 minutes, or until outside is just set and not browned. Cool 5 min on baking sheets, remove to wire racks, cool completely.

Personal Notes:
Personal Notes:
Jeneen's cookie swap recipe, these are always a favorite with everyone. These are fantastic, big and kind of poufy and white. I think she may make them larger than 'rounded tablespoons'.
These are really just shortbread, I would probably not have made this recipe just from reading the ingredients. However it all comes together to make something that is more than the 'sum of the parts'. Buttery, melt in your mouth, with a touch of tart cranberry and the not-quite recognizable richness of the invisible white chocolate chunks.

 

 

 

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