These cookies are crisp on the outside, but yield to a chewy soft centre. Serve with a little slathering of pecan white chocolate spread and youve elevated these cookies to a new level of deliciousness.
Makes 16 cookies.
Directions for: Pecan White Chocolate and Cranberry Cookies
Ingredients
cup unsalted butter, at room temperature
cup packed light brown sugar
2 large egg yolks
1 Tbsp honey
1 tsp vanilla extract
cup all-purpose flour
tsp baking soda
tsp ground cinnamon
tsp ground ginger
tsp ground cloves
tsp salt
cup chopped, lightly toasted pecans
cup white chocolate chips
cup dried cranberries
Directions
1. Preheat the oven to 350F (180C). Grease a 9-inch (23 cm) fluted removable bottom tart pan.
2. Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir this into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this into the prepared pan and press down until level, dipping your hands in flour to keep them from sticking as you do so. Bake this for 14 to 16 minutes, until an even golden brown on top. Cool the pan on a rack completely before slicing into wedges.
3. Serve the cookies with Pecan White Chocolate Spread (see Cook's Note).
Tips and Substitutions
Cook's Note:
Click here for the Pecan White Chocolate Spread recipe.
See more: Bake, Cookies, Dessert, Fruit, Nuts