Whip up a batch of these easy festive cookies, perfect for sharing or gifting over the Christmas season.
Photographs: Natasha Liviero
Text: Natasha Liviero
Cranberry and White Chocolate Cookies
Makes 33 cookies
115g unsalted butter, room temperature
100g brown/Demerara sugar
80g white granulated sugar
10g vanilla extract
1 XL egg
6g baking soda
Pinch of salt
100g pecans, roughly chopped
150g dried cranberries
100g white chocolate, roughly chopped
Zest of 1 orange
Set oven to 1800C.
Cream the butter, sugars and vanilla with a paddle attachment until light and creamy, about 5 minutes.
Add the egg and beat until well combined.
Sieve the flour, baking soda and salt. Add to the sugar mixture and beat on low speed until just combined.
Add the pecans, cranberries, white chocolate and zest. Beat on low speed until just combined.
Refrigerate for 1 hour.
With a dessert spoon, weigh 28g portions of the cookie dough. Roll into balls and place onto baking trays.
Press each ball with the palm of your hand to flatten it slightly. Allow 5cm spaces between each cookie for spreading during baking.
Bake for 12 minutes, until lightly coloured.
Remove baking trays from the oven and allow cookies to cool for 5 minutes.
Place cookies onto a cooling rack with a palette knife to finish cooling.
Once cooled, decorate with melted white chocolate and chopped cranberries (optional).
Store in an airtight container for up to 5 days.
Notes: Add warm spices like mixed spice, nutmeg or cinnamon to the cookie dough for extra festive flavour.