White Chocolate Cranberry Cookie

White Chocolate Cranberry Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda 
3/4 cup white chocolate chips
1 cup dried cranberries

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Directions:

Preheat oven to 375 degrees.  Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.  Beat in the egg and brandy.  Combine the flour, and baking soda; stir into sugar mixture.  Mix in the white chocolate chips and cranberries.  Drop by heaping spoonful onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. 

Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Yield 2 dozen.

Weisella Cookies

Weisella Cookies

German Soft Ginger Cookie

This is a soft cookie with a "gingerbread flavor" and of German origin.

Ingredients:

3/4 cup butter

1 cup sugar

1 egg

2 1/4 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons ground ginger

1/2 teaspoon ground cloves

3/4 teaspoon cinnamon

1 tablespoon water

1/4 cup molasses

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Directions:

Place 2 tablespoons turnado sugar in a small bowl,  set aside.

Sift together flour, baking soda, salt, ground ginger, ground cloves, and cinnamon, set aside.  Cream butter and sugar: add egg.  Slowly add dry ingredients.  When mixed add 1/4 cup molasses and tablespoon of water.  It is best to chill dough for at least 1/2 hour.

Preheat oven to 350 degrees.  Prepare baking sheets.

Roll walnut sized ball of dough into 2 tablespoons sugar in a small bowl and place on prepared baking sheet.  With a glass flatten the ball of dough.  Bake 8 to 10 minutes.  Cool for 5 minutes on a baking sheet and transfer to a cooling rack to finish cooling.   Yield 2 dozen