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Desserts

Chocolate-Cranberry Cookies

photo by:kraft
Drizzled with melted white chocolate, these Chocolate-Cranberry Cookies are as pretty as they are scrumptious. (And that's saying something!)
time
prep:
15 min
total:
35 min
servings
total:
18 servings, 2 cookies each

What You Need

2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate
1/4
cup  butter or margarine
2
 eggs
1/2
cup  sugar
1
tsp.  vanilla
1/2
cup  flour
1/4
tsp.  CALUMET Baking Powder
1/8
tsp.  salt
1/2
cup  chopped PLANTERS Pecans
1/2
cup  dried cranberries
1
pkg.  (4 oz.) BAKER'S White Chocolate

Make It

HEAT oven to 350ºF.

MICROWAVE semi-sweet chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Beat eggs and sugar in large bowl with mixer on high speed 2 min. Add chocolate mixture and vanilla; beat on low speed until well blended. Add flour, baking powder and salt; mix well. Stir in nuts and cranberries.

DROP level measuring tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.

BAKE 8 to 10 min. or until cookies feel set to the touch. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.

MICROWAVE white chocolate as directed on package. Spoon into resealable plastic bag. Cut very small piece off one bottom corner of bag; use to drizzle chocolate over cookies. Let stand until chocolate is firm.

Kraft Kitchens Tips

Size-Wise
A serving of this sweet treat goes a long way on chocolate flavor.
How to Store
Store in tightly covered container at room temperature up to 1 week.
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