1 cup water
1 cup sugar
2-3 cups cranberries
Combine water and sugar in a pan and bring to simmer and mix until sugar dissolves.
Remove and cool 10 minutes
Add cranberries. Put into a container with a tight lid and refrigerate overnight.
In the morning, drain the cranberries and roll them in sugar. Leave in the sugar in a single layer for about 3 hours to dry.
Store in an airtight container for up to 3 days. If they get a little sticky, roll in more sugar and dry again at room temp.
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2 cups soft butter (1 lb)
1 cup sugar
4 cups flour
1 tsp vanilla
6 oz chopped good white chocolate
1-1/2 cups dried cranberries
Cream the butter, sugar and vanilla until well blended, Add the flour 1/3 at a time and blend well.
Add chocolate and cranberries and blend well.
Drop by tablespoonfuls onto a prepared (silpat or parchment or very lightly greased) cookie sheets. Bake at 350 for about 14-15 minutes or until slightly browned on the edges. Cool completely before removing.
Ooma's Cookie Jar 