When I was younger, my family had a cookbook that all of our Christmas treats came from. All of the recipes were fairly simple to make, which was great when we needed to whip up something quickly, and OH GOSH did they taste fantastic. I called my mom the other day to ask her if she still had the book (she doesn't), and it got us thinking of all the yummy treats we used to make around the holidays. I've searched for this book EVERYWHERE (granted I can't remember the title), and haven't been successful in finding it; in the meantime, you can find me recreating some of the best with memories as my guide.
These Brown Butter White Chocolate Cranberry cookies are a hit at our house, and a homemade twist on a cake mix Christmas cookies that I used to make as a teenager. Topped with a simple glaze, these little gems will forever be a favourite.
Brown Butter White Chocolate Cranberry Cookies:
1/2 cup unsalted butter, browned
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp vanilla extract
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 cup dried cranberries
1/2 cup white chocolate chips
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
2. In a saucepan over medium heat, melt the butter and allow butter to brown (do not burn). Allow to cool.
3. In a large bowl, add the browned butter, granulated sugar and brown sugar and cream together.
4. Add the egg and vanilla extract, and combine.
5. Add the flour and baking powder to the wet ingredients and mix until a dough forms. Add the cranberries and white chocolate.
6. Bake at 350 degrees for 10 to 12 minutes until golden brown. Allow to cool completely and store in an airtight container for a week.
Glaze: 1/2 cup of powdered sugar and 1 tsp of milk or cream (more if needed) to reach the desired consistency.