| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
St. louis p, Post1 |
36 |
servings |
INGREDIENTS
| 1 2/3 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter – (1 stick); softened |
| 3/4 |
c |
Light brown sugar; (packed) |
| 1 |
|
Egg |
| 1 1/2 |
c |
White chocolate chips |
| 1 |
c |
Fresh cranberries; rinsed, patted dry, |
|
|
And coarsely chopped |
| 1/2 |
c |
Pecans; coarsely chopped |
| 1 |
ts |
Grated orange zest; (colored portion |
|
|
Peel) |
INSTRUCTIONS
Preheat oven to 375 degrees. Grease 2 large cookie sheets. In small
bowl, combine flour, baking soda and salt; set aside. In large mixer
bowl, beat butter and brown sugar until creamy. Blend in egg.
Gradually beat in flour mixture. Stir in white chocolate,
cranberries, pecans and zest. Drop by heaping teaspoonfuls onto
prepared cookie sheets. Bake 12 to 14 minutes or until golden brown.
Watch carefully -- cookies burn easily. Remove from oven; let stand 2
minutes. (Cookies will be underbaked when removed from oven, but
continue to bake during standing time.) Remove from cookie sheets;
let cool. Store loosely covered or freeze. Yields about 3 dozen
cookies.
Tester's note: This cookie was very tricky to bake. Pay attention the
entire time the cookies are in the oven. It's not a recipe to make if
you're in a hurry or doing several things at once.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Darlene Szczuka,
Florissant
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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