These cookies were not in my original holiday baking plan, but Little Bayley gave me a hard time about it because she liked them so much last year and I capitulated. You can use just about any kind of brandy for the cranberries – I use a Vanilla Cognac that I’ve had for ages, but you could really use anything you have on hand. They are a really fun twist on a basic white chocolate chip cookie, and don’t worry – there’s nearly no alcohol flavor left by the time you bake these delicious treats.
Brandied Cranberry White Chocolate Orange Cookies
(Adapted from SimplyRecipes.com)
Cooking Time: 10-12 Minutes
Servings: About 2 1/2 Dozen Cookies
- 1 cup brandy
- 1 cup dried cranberries
- 1 cup unsalted butter, room temperature
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs, room temperature
- 1/2 teaspoon vanilla
- Grated peel of 1 large orange
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 cup white chocolate chips
Soak the cranberries in the brandy in a wide, shallow bowl/dish. Cover and refrigerate for at least an hour. Strain the cranberries, reserving 1 1/4 teaspoons of the brandy.
Preheat oven to 375. Line baking sheets with parchment paper.
Beat butter in a large bowl until light and fluffy. Cream together the butter and sugars.
Add the eggs, vanilla, 1 1/4 teaspoons of the brandy, and grated orange peel. Mix well, scraping down sides of bowl to ensure even mixing.
Sift together the flour, baking soda and salt. Gradually add to the creamed mixture, mixing well after each addition.
Fold in brandied cranberries and white chocolate chips.
If you want thicker, softer cookies, chill dough in the fridge for 15-30 minutes. If you want thinner, crispier cookies you can skip this step like I did this time.
Place by rounded tablespoons on to your lined baking sheets. Bake cookies at 375 for 10-12 minutes or until golden brown.