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Cranberry and White Chocolate Cookies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A cookie for Christmas time.

A cookie for Christmas time.

Ingredients

Serves: 12 - 16

Metric Cups
  • 100 grams butter
  • 40 grams sugar
  • ¼ teaspoon vanilla essence
  • 100 millilitres amaretto liqueur
  • 1 egg yolk
  • 140 grams flour
  • ½ teaspoon baking powder
  • 125 grams ground almonds
  • 150 grams white chocolate buttons (chopped into slivers)
  • 250 millilitres dried cranberries
  • 50 grams icing sugar
  • 3½ ounces butter
  • 1⅖ ounces sugar
  • ¼ teaspoon vanilla essence
  • 4 fluid ounce amaretto liqueur
  • 1 egg yolk
  • 4⅞ ounces flour
  • ½ teaspoon baking powder
  • 4⅖ ounces almond meal
  • 5⅓ ounces white chocolate buttons (chopped into slivers)
  • 9 fluid ounce dried cranberries
  • 1¾ ounces confectioners' sugar

Method

Cranberry and White Chocolate Cookies is a community recipe submitted by Jen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cream butter and sugar, add vanilla, Amaretto and egg then mix until combined. Add flour, baking powder and almonds, then mix lightly until combined.
  • Stir the white chocolate and cranberries into the mix by hand until evenly distributed. Roll tablespoonfuls into balls and bake on greased trays ( they will spread so leave enough room) at 150ºC for about 15 mins or until cooked and lightly browned.
  • Cool on wire racks until they are cool enough to handle and roll in the sifted icing sugar. Leave to cool completely on rack.
  • Cream butter and sugar, add vanilla, Amaretto and egg then mix until combined. Add flour, baking powder and almonds, then mix lightly until combined.
  • Stir the white chocolate and cranberries into the mix by hand until evenly distributed. Roll tablespoonfuls into balls and bake on greased trays ( they will spread so leave enough room) at 150ºC for about 15 mins or until cooked and lightly browned.
  • Cool on wire racks until they are cool enough to handle and roll in the sifted confectioners' sugar. Leave to cool completely on rack.
  • Tell us what you think