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White Chocolate Cranberry Cookies with Candied Ginger

White Chocolate Cranberry Cookies


  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup shortening, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 egg, plus one yolk
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup candied ginger, chopped
  • 1/2 cup white chocolate chips


  • Cream the butter, shortening and sugar. Add the eggs and vanilla and beat for one minute.
  • Add the flour, salt and baking powder and mix well. Add the cranberries, ginger and white chocolate chips.
  • Place half the dough on 24″ of plastic wrap and roll into a log about 2″ thick. Do the same with the other half. Refrigerate for 3 hours or overnight.
  • Preheat the oven to 375 degrees. Unwrap the dough and slice into pieces about 1/4″ thick and place 2″ apart on a baking sheet.
  • Bake for 10 minutes, until edges have just started to brown. Let cool for 5 minutes on the baking sheet then transfer to a rack to finish cooling.

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