| | Directions | | Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, beating until blended. Combine flour and next three ingredients; gradually add to butter mixture, beating until blended. Stir in cranberries, pecans, and oats. Drop by heaping tablespoons 2" apart onto lightly greased baking sheets. Bake at 375° for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely. Microwave white chocolate and shortening in a medium sized bowl on high for 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper, let stand until firm. Prep. time 46 Min.; cook 11 min. per batch. Yield: about 4 doz. Wine Paring: Riesling |
|
|
| Ingredients | | - |  | 1 cup butter or margarine, softened |
| - | | 1 cup firmly packed light brown sugar |
| - | | 1/2 cup granulated sugar |
| - | | 1 egg (large) |
| - | | 1 tablespoon vanilla extract |
| - | | 2 cups all-purpose flour |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 2 cups Sweetened Dried Cranberries |
| - | | 1 1/2 cups Pecan Pieces, Toasted |
| - | | 1 1/4 cups Uncooked Quick-Cooking Oats |
| - | | 3 White Chocolate Baking Bars, Coarsely Chopped (4 ounce ) |
| - | | 3 tablespoons shortening |
| |
| |
