These cranberry white chocolate chip cookies are perfect for the entire holiday season. I made them for Thanksgiving dessert this year, but they can also be a very festive Christmas cookie as well. These cookies are soft and chewy and just perfection.
Adapted from the Domestic Rebel
Makes about 24 cookies
- ¾ cup unsalted butter, at room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 Tbsp vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- Pinch salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
In the bowl of a stand mixer fit with the paddle attachment, beat together the butter, brown sugar & white sugar until light and fluffy. Beat in the vanilla and egg to combine. Add in the flour, cornstarch, baking soda and pinch of salt and beat until a soft dough has formed. Stir in the cranberries and white chips by hand.
Refrigerate the cookie dough for AT LEAST 1 HOUR. You can refrigerate longer if needed. This helps to create that light, soft and chewy texture.
Preheat oven to 350 degrees. Line two baking sheets with silicone liners or parchment paper. Place tablespoon-sized balls of the dough onto the cookie sheets.
Bake for approx. 8-10 minutes. Cookies may appear slightly undone. They will continue to set up more as they cool. Allow cookies to set on the baking sheets before carefully transferring to a wire rack to cool completely.
I’m still trying to avoid hosting Thanksgiving dinner for as long as possible. And, I’m happy to report I was successful once again this year. However, I was in charge of bringing dessert which I was happy to do. This classic pecan pie was both delicious and easy to make. And, when I say easy, I mean easy. I even texted my sister who has made this pie before and asked if I forgot to do something because it was so easy.
Adapted from Martha Stewart
- Pillsbury pie crust
- 4 large eggs
- 1 cup light corn syrup
- 1/3 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups pecan halves
Preheat oven to 375 degrees with rack set in lowest position.
Place the pie crust in the pie dish. With floured fingers pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Transfer dough-lined pie plate to refrigerator.
Next, make the filling. In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth. Mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until the filling jiggles slightly in the center when gently shaken, 50 to 60 minutes. If the pie starts to brown too much on top before it is done cooking, cover it with foil and continue to bake.
Cool pie completely in plate. Serve with vanilla ice cream and/or whipped cream and enjoy!
I hope everyone had a wonderful Christmas and a Happy New Year! I always love a perfectly decorated table for the holidays and I always have a lot of fun coming up with the design. As you know, this was our first official Christmas in our new house and we had a house full of family. I didn’t want to post the tablescape prior to Christmas day just so it could be a surprise to our guests and afterwards I was too busy enjoying the holidays to get around to posting. So, here it is…I’m finally sharing my tablescape for Christmas dinner this year.
The design started with the plaid tablecloth. I originally saw a William Sonoma Tartan tablecloth online that sparked my idea, but it cost around $100 and there was no way I was spending that much on a tablecloth. I found this one at Home Goods for just $14.99. From there, I decided I wanted to do a rustic country Christmas tablescape and it turned out perfect!
The mini Christmas trees wrapped in burlap are from Michaels. I just updated the ribbon to match the ribbon I used on the boxes. And no dinner table is complete without some candles :).
At each place setting, I placed a box filled three different flavors of homemade bark (White Chocolate with Oreo, Milk Chocolate with Oreo, and Peppermint) for everyone to take home with them. I even broke out our fine China for the first time!