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12 oz. (2 cups) chopped white chocolate or bits
1/2 cup dried cranberries
1/2 cup chopped pistachios
1/4 cup candied orange peel – optional
Melt the chocolate over simmering water. Drop by generous teaspoonfuls onto a silpat lined or buttered baking sheet.
Immediately put some cranberries, pistachios and peel on top. Gently pat down to adhere.
Let completely set – can do in the refrigerator or at room temp.
Store in an airtight container at room temp for about 10 days or freeze in a well sealed container up to 2 months.
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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.