I’ve had a bit of a spate of cookie baking lately. Due in the main to my new cooker and in keeping my promise to Mr F that it would feed him with a regular supply of biscuity goodies. He is rather fond of his biscuits to say the least, and gets very grumpy if there happen to be less than two spare packets in the cupboard (the number of which he can easily polish off in a single tea dunking session). And cookies I find are the perfect almost instantaneous biscuit hit. The dough’s frighteningly easy and quick to make and can handily be made in advance and stored for several days in the fridge or considerably longer in the freezer. Then simply brought out when the urge for a cookie takes over or guests arrive, cut up (even straight from the freezer) and placed on a baking tray. And voila 9 minutes later you have the most perfectly naughty fresh cookies to munch. Or in my case one very happy husband.
And so here’s my recipe for Christmas Cookies with White Chocolate Chunks and Dried Cranberries. This makes enough for about 30 large cookies, but I split the dough into thirds and only bake one lot at a time. Which will be particularly handy for sudden guests over the festive period. I’m planning on stockpiling quite a bit of cookie dough over the next couple of weeks!
I’m entering my recipe to a couple of bloggie events that are running this month. Firstly for my first ever time to the Breakfast Club challenge created by Helen at Fuss Free Flavours to encourage more interesting breakfasts. This month it’s being hosted by Vanesther at Bangers and Mash Chat and has the theme of ‘Brunch’. And as it’s Christmas my cookies make a wickedly good brunch snack with a cup or two of coffee (I can vouch for this).
I’m also entering this month’s Tea Time Treats, an event held jointly by What Kate Baked and Lavender and Lovage. The theme this month is Chocolate and these cookies so happen to be equally good with a cuppa at the end of the day (which I can also vouch for!).
White Chocolate & Cranberry Christmas Cookies
225g of butter, very soft
175g of light muscovado sugar
175g of caster sugar
2 medium free range eggs, beaten
1 teaspoon of vanilla extract
350g of plain flour
1 teaspoon of bicarbonate of soda
1 teaspoon of salt
200g of white chocolate, chopped into small chunks
150g of dried cranberries
Simply beat the butter until very soft (which is much easier to do if it’s been left to warm up out of the fridge for a while). Then beat in the sugars, then the eggs and the vanilla extract. Beat until smooth and creamy. Employ any spare children to do this bit for you!
In another bowl combine the flour, bicarbonate of soda and salt. Slowly add the dry mix to the wet until fully combined. Stir in the chocolate and cranberries. That really is all there is to it!.
Divide the mixture into three. Dollop each third onto a length of cling film. Using the cling film to hold the mixture together (it’s very soft and almost unworkable with bare hands) form into a long sausage shape, about 20 cm long and 5 cm wide. Twirl the ends of the cling film to secure into shape and pop into the fridge to firm up. Repeat with the other two thirds.
It’s good to use after about 30 minutes of firming up time. The dough will keep like this for several days in the fridge or much longer in a freezer.
When ready to bake, pre-heat your oven to 190º/Gas 5. When it’s up to temperature, remove a section of dough from the fridge or freezer. Cut the sausage dough into 1.5 cm rounds, and simply place the rounds as they are, but very spread out, on a large baking sheet. They’ll melt down into a flat cookie shape all by themselves, my kids love to watch this.
Pop in the oven for 9 to 11 minutes. They’re ready when almost firm in the middle and a little brown. Remove from the tray immediately and cool a little on a rack before eating.
You might also like: