Cranberry, White Chocolate & Macadamia Cookies

The intense flavor of Saigon cinnamon is a perfect complement to tart cranberries and sweet, creamy white chocolate.

Makes 2 dozen or 24 (1 cookie) servings.

Prep Time: 15 minutes
Cook Time: 12 to 15 minutes per batch

Nutritional Information

For 1 serving
Calories: 183
Sodium: 136mg
Fat: 11g
Carbohydrates: 19g
Cholesterol: 21mg
Fiber: 1g
Protein: 2g

Cranberry, White Chocolate & Macadamia Cookies

Ingredients

1 cup flour

1 tablespoon McCormick® Gourmet Collection Cinnamon, Saigon

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/4 cup firmly packed light brown sugar

1 egg

2 teaspoons McCormick® Pure Vanilla Extract

4 ounces white baking chocolate, chopped

1 jar (6.85 ounces) macadamia nuts, chopped

1 cup dried cranberries

Directions

1. Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in small bowl. Set aside.

2. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate, nuts and cranberries. Drop by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets.

3. Bake 12 to 15 minutes or until golden brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.

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