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WHITE CHOCOLATE CRANBERRY BUTTER COOKIES

They’re not too sweet, a little chewy from the cranberries, soft, and crumbly like your traditional butter cookie. Without a doubt it’s easy to lose track how many you’ve eaten in one sitting. I swear they magically appear in my hand, I’m not sure how it happens.

I love things during the holidays for a classy look on some dessert options but not much has stopped me from making these during any other time of the year in the past. If you’re in the mood for any kind of cook at any time of year, no one can tell you no and stop you! Just a fair warning, you’ll probably want to double up the recipe. You’ll see why! 🙂


Print Recipe
WHITE CHOCOLATE CRANBERRY BUTTER COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 350 F degrees.
  2. Combine the flour and baking powder in a large bowl and set aside. 
  3. Cream the sugar and butter in your stand or hand held mixer then add the egg and extracts until well combined. 
  4. Gradually add the flour mixture to the sugared butter and beat until just combined. Make sure to scrape down the sides of the bowl, especially the bottom.
  5. Add the chopped white chocolate chips and cranberries. Use a large spoon to fold everything together in the cookie dough.
  6. Line a baking sheet with parchment paper. Use a medium (1.5 tablespoon) cookie dough scooper to scoop each butter cookie onto the baking sheet. Use the back of a teaspoon and flatten the center of the cookie with an imprint.
  7. Bake at 350 F degrees for about 10 to 12 minutes.  Let them sit a few minutes to cool before removing.

PIGNOLI COOKIES

These are my number one absolute favorite cookie of all time. They remind me of childhood. They remind me of good times during the holidays. It reminds me of the massive gatherings during the holidays with family and amaretto is my favorite flavor. Pignoli means “pine nuts” in Italian hence the pine nuts topped on these unique cookies. They’re most commonly found in Sicily but you can pretty much find them anywhere during the holidays. Because pine nuts are expensive and so is almond paste (the main ingredient), these are typically made only during the holiday season or a special occasion.

While pignoli cookies are a more of a luxury to make than your typical average cookie, they are super easy to make and require not a whole lot of time at all. The outside should have a light crusty crunch that leads you to a center right under the pine nuts to a chewy bite that will melt in our mouth like heaven! If you love almond paste, amaretto (almond) liqueurs then without a doubt you’ll be wanting to make these every year.

When you’re making the dough, you’ll come to find that it’s very sticky and difficult to use a spoon to place the cookies on a baking sheet without creating a big ole mess. So, save yourself the TIME & STRESS and go buy yourself a medium-sized cookie dough scooper (holds about 1.5 tablespoons in a scoop)! You can find these almost anywhere nowadays. I got mine through Amazon Prime for about $6 and it showed up in two days. The OXO Good Grips brand for this particular baking tool is fantastic and does not rust!

Print Recipe
PIGNOLI COOKIES
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. Have ready two large cookie sheets lined with parchment paper and a medium cookie dough scooper (1.5 tablespoons).
  2. Crumble up the almond paste with your fingers into a bowl of a standing mixer. Then, run it through together with the sugar until it’s almost incorporated (It will appear as pebbles covered in sugar).
  3. Add one egg white at a time until the dough smoothes out. Then, add in the powdered sugar, flour, and almond extract until it’s well mixed together. The dough will appear sticky and very moist.
  4. Use the cookie dough scooper to place the cookie dough onto a cookie sheet. Cover the top of each one with pine nuts (about 15-20 pine nuts each).
  5. Bake at 350 F degree for about 10 - 12 minutes or until the bottom edges are golden.