12.27.18
I’m back after a few days full of food and movies and wine and biscuits and gravy. Phil and I always stay in NYC during the holidays and it allows us to do a whole lot of nothing. IT’S AMAZING. On Christmas, we woke up late and drank mimosas while we opened gifts. We watched classic holiday movies on the couch and stayed in soft clothes all day. We made epic dinners on both Christmas Eve (seared scallops in a white wine butter sauce with sautéed artichokes) and Christmas (bone-in ribeye, roasted veggies and Phil made his homemade mashed potatoes), and stayed up way past our bed time. I took a break from baking since I’ve been in overdrive the past few weeks, but I’m ready to jump back in.
I’ve been saving this recipe until after the holiday since it should be made all winter long! This cookie takes the best flavors of the season and wraps them all up together. The cranberry and orange zest go hand in hand, and balance out the sweetness of the white chocolate chips . I also added walnuts for a little earthiness and crunch. I’ve used pistachios in the past, as well. Basically any nut you have leftover in the the pantry can be used. So start hibernating with these cookies and hunker down for the new year that approaches!
Wintertime Cookies
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp almond extract
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
- zest from one orange
- 1/2 cup chopped walnuts (or any nut you’d like)
Instructions
- Whisk together flour, baking soda, and salt, set asides
- In the bowl of a stand up mixer with a paddle attachment, beat together butter and sugars on medium speed, creaming until fluffy, about 3-5 minutes
- Add in egg, yolk, and extract one at a time allowing each to combine before adding the next
- Add in dry ingredients on low speed and allow to just combine
- Add in mix-ins and allow to combine until evenly throughout cookie dough
- Cover with plastic wrap and chill overnight
- Once chilled, preheat oven to 375 and line two baking sheets with parchment paper
- Scoop about 1″ balls (with a measured scoop or your hands) of dough and place on baking sheet
- Gently press down on ball to flatten slightly
- Bake for 10-12 minutes, until set and slightly golden around the edges
- All to cool 5-10 minutes on baking sheet before moving to wire rack to fully cool
- Keep in airtight container
