Big Batch
Kris Kringle Cookies
- 1 cup butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 (6-squares each) packages Baker's Premium White Baking Chocolate,
chopped
2 cups Planters Chopped Pecans, toasted
2 cups dried cranberries
- Preheat oven to 375°F.
- Beat butter and sugars
in large bowl with electric mixer on medium speed until light
and fluffy. Blend in eggs and vanilla. Add flour, baking soda
and salt; mix well. Stir in chocolate, pecans and cranberries.
- Drop rounded tablespoonfuls
of dough, 1 1/2-inches apart, onto ungreased baking sheets.
- Bake 10 to 12 minutes
or until lightly browned. Cool 3 minutes; remove to wire racks.
Cool completely.
- Store in tightly covered
container at room temperature.
Makes about 6 dozen cookies
or 72 servings.
Variation:
Prepare as directed, using 6 chopped squares Baker's Semi-Sweet
Baking Chocolate. Also, feel free to substitute chopped Planter's
Walnuts or Planter's Slivered Almonds for the pecans and raisins;
or chopped dried apricots or mixed dried fruit bits for the dried
cranberries.
Nutrition (per serving): Calories 110, Total
fat 6g, Saturated fat 2.5g, Cholesterol 15mg, Sodium 70mg, Carbohydrate
13g, Dietary fiber 0g, Sugars 10g, Protein 1g, Vitamin A 0%DV,
Vitamin C 0%DV, Calcium 0%DV, Iron 2%DV.
Recipe and photograph provided courtesy of Kraft Food,
Inc.
