Cookie of the Month: December 2024

“Every year, without fail, my grandma and I would gather in her cozy kitchen to make her famous white chocolate and cranberry cookies for Christmas. It was our cherished tradition, the perfect mix of flour, sugar, and laughter. As we measured, mixed, and baked, the kitchen would fill with the irresistible aroma of those festive treats. The cookies weren't just delicious; they were a warm and comforting reminder of the love we had for one another.” - Kenric Hunt

White Chocolate & Cranberry Cookies

Kenric Hunt, Executive Chef at Brook Valley Country Club

Ingredients:

• 1/2 cup packed brown sugar

• 1/2 cup white sugar

• 1/2 cup unsalted butter, softened

• 1 large egg

• 1 tablespoon brandy

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1 cup dried cranberries

• 3/4 cup white chocolate chips

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.

2. Beat brown sugar, white sugar, and butter with an electric mixer in a large bowl until creamy. Add egg and brandy and beat until incorporated.

3. Combine flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined. Fold in cranberries and white chocolate chips.

4. Drop batter by heaping spoonful onto the prepared cookie sheets.

5. Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through; cookies will still appear slightly doughy.

6. Remove from the oven and let cool briefly on the cookie sheets before transferring to wire racks to cool completely.