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Apricot & Cranberry White Chocolate Chunk Cookies

Apricot & Cranberry White Chocolate Chunk Cookies recipe
photo by:kraft
My daughter made these and shared them with me - they were wonderful! I would make them myself.....
posted by
 a cook
on 7/25/2008
time
prep:
15 min
total:
28 min
servings
total:
About 3 doz. cookies or 36 servings, 1 cookie each
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What You Need

1-3/4
cups  flour
1
tsp.  salt
3/4
tsp.  baking soda
3/4
cup  butter-flavored shortening
1-1/4
cups  firmly packed light 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

PREHEAT oven to 375°F. Mix flour, salt and baking soda; set aside. Beat shortening and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk, vanilla and coconut extract; mix well. Gradually add flour mixture, beating well after each addition. Stir in chocolate chunks, dried fruit and macadamias.

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

BAKE 11 to 13 min. or until lightly browned. Cool 1 min.; remove from baking sheet. Cool completely on wire racks. Store in tightly covered container at room temperature.

Kraft Kitchens Tips

Make Ahead
Bake cookies as directed; cool completely. Wrap in plastic wrap. Place in airtight container or freezer-weight resealable bags. Freeze up to 1 month. Let cookies stand at room temperature to thaw before serving.
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