Cranberry, Pecan and White Chocolate Cookies

 First, I thought that this unusual combination would not go together but they did mesh beautifully and I have a new cookie to add to my repertoire.

Cranberry, Pecan and White Chocolate Cookies

The richness of the flavors blended together is just right.  I love the softness of the cranberry in contrast with the harder pecans and chocolate – I love chocolate.
  
This was an easy recipe, using one bowl instead of the usual two bowl method.

Ingredients:

3 cups gluten-free flour mixture
1 teaspoon baking soda                             
3/4 teaspoon salt
1 cup margarine
1 cup brown sugar
2 eggs
1 tablespoon vanilla
1 cup dried cranberries
a cup white chocolate chips
1 cup chopped pecans
  
Method:

Preheat oven to 350 degrees.

Beat margarine in a large mixing bow until fluffy. (2-3 minutes)

Add sugars and beat until blended.

Beat in eggs, one at a time, then add vanilla and mix.

Add dry ingredients until just blended.

Using strong wooden spoon, beat in cranberries, chips and nuts.

Bake cookies until just golden at 350 degrees.   Check at 12 minutes.   Mine took fourteen minutes.


What's on your Plate? at Good Cheap Eats
What's on the Menu Wednesdays at Dining with Debbie  

2 Maids a Baking
Workshop Wednesdays*
No Whine Wednesday at Food on the Table

Sweet Treats Thursday

Comments

  1. RitaMay 18, 2011 at 11:45 AM

    They look perfect! I can just imagine the taste of this combination; great with my cup of tea.
    Rita

    ReplyDelete
  2. Rivki LockerMay 18, 2011 at 2:28 PM

    I don't use much white chocolate but I should. It's delicious and so pretty!

    ReplyDelete
  3. tinyskilletMay 18, 2011 at 4:09 PM

    It sounds like a good combination! I would still need to try it though...any left? :D

    ReplyDelete
  4. AnonymousMay 19, 2011 at 12:17 AM

    It looks perfect to me and I know it is...with my cup of brewed coffee!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more