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Apricot & Cranberry White Chocolate Chunk Cookies

Apricot & Cranberry White Chocolate Chunk Cookies recipe
photo by:kraft
Dried apricots and cranberries team up with chopped macadamia nuts to make these white chocolate chunk cookies a chewy, nutty treat.
time
prep:
15 min
total:
28 min
servings
total:
36 servings, 1 cookie each
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What You Need

1-3/4
cups  flour
1/4
tsp.  salt
3/4
tsp.  baking soda
3/4
cup  butter-flavor shortening
1-1/4
cups  packed brown sugar
1
 egg
2
Tbsp.  milk
1
tsp.  vanilla
1
tsp.  coconut extract
1-1/2
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), coarsely chopped
3/4
cup  chopped dried apricots
1/2
cup  dried cranberries
1/2
cup  chopped PLANTERS Macadamias

Make It

HEAT oven to 375°F.

COMBINE flour, salt and baking soda. Beat shortening and sugar in large bowl with mixer until light and fluffy. Add egg, milk, vanilla and coconut extract; mix well. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.

DROP tablespoonfuls of dough, 2 inches apart, onto baking sheets.

BAKE 11 to 13 min. or until lightly browned. Cool 1 min. Remove to wire racks; cool completely.

Kraft Kitchens Tips

Make Ahead
These delicious cookies can be baked ahead of time. Cool completely, then wrap in plastic wrap. Place in airtight container or freezer-weight resealable plastic bags. Freeze up to 1 month. Thaw at room temperature before serving.
Variation
Prepare dough as directed, substituting softened butter or margarine for the shortening. Refrigerate 30 min. before baking as directed.
How to Store
Store in tightly covered container at room temperature.
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