Kris Kringle Christmas Cookies

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Kris Kringle Christmas Cookies

So glad you’re enjoying them! I store them in a ziplock baggie. I’ve also made them well before Christmas and froze them in a ziplock baggie and it worked fabulously. Just take out what you want to eat, to thaw for about 20 mins or so.

Ingredients

• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup dried cranberries + more to add to the tops of the cookies before baking
• 2-1/4 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate morsels + more to add to the tops of the cookies before baking
• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup toasted chopped pecans (optional) + more to add to the tops of the cookies before baking, if using

Instructions

1. Frist, Heat oven to 375 degrees F. Line a large cookie sheet/baking pan with parchment paper or a silicone mat.
2. Beat butter and sugar in large bowl with mixer until light and fluffy.
3. Then Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in white chocolate and cranberries.
4. Drop rounded spoonfuls (about 2 tablespoons) of dough, 1-1/2 inches apart, onto baking sheets. 
5. Then Add white chocolate morsels, cranberrries and pecans (if using) to the tops of the cookies for a prettier cookie.
6. Bake for about 9-12 minutes. Cool on baking sheets for about 1 minute and remove to wire racks to cool completely.
7. Enjoy It !!!

Recipes adapted from : ant-and-anise.com