As I mentioned in my last post, I went to my boss’ Christmas party this past Saturday. We spent the night eating copious amounts of food from brisket to turkey to stuffed eggplant to roasted vegetables (the list goes on), drinking wine, decorating the Christmas tree and enjoying the snow-covered front lawn.
Oh, you didn’t know it snows in LA? Only kidding, of course. My boss had someone come and blow real snow on her lawn. Close enough. :)
I offered to bring dessert, so I made my go-to lemon bars and these festive white chocolate, cranberry and macadamia nut cookies. Both were a hit, as were the rest of the desserts–lime cheesecake, apple, raisin and walnut cake, brownies, etc.
I’m still finding it hard to believe that Christmas is literally right around the corner. But that means only three and a half more work days until I get to go home to see my family!
3 cups flour
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tbsp. vanilla extract
1 cup dried cranberries
1 cup white chocolate chips
1 cup coarsely chopped roasted salted macadamia nuts
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.
Drop dough by heaping tablespoonfuls onto prepared sheets, spacing 2 1/2 inches apart. Bake cookies until just golden, about 9-11 minutes. Cool on sheets.
Recipe adapted from Epicurious.