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The intense flavor of Saigon cinnamon is a perfect complement to tart cranberries and sweet, creamy white chocolate.
Serving Size: 1 cookie
1 cup flour
1 tablespoon McCormick Gourmet™ Cinnamon, Ground 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
2 teaspoons McCormick® Pure Vanilla Extract
4 ounces white baking chocolate, chopped
1 jar (6 to 7 ounces) macadamia nuts, chopped
1 cup dried cranberries
Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in small bowl. Set aside.
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.
Bake 12 to 15 minutes or until golden brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
(Amount per serving)
These cookies were awful! The Recipe doesn't seem right; only one cup of flour and 1 whole Tablespoon cinnamon? I followed the recipe exactly. The cookies baked to a dark brown color, almost black and burned-looking, because of the amount of cinnamon and they were totally flat. My sister tasted one and said I should throw them in the trash, which is exactly what I did because I hated them too. I was so disappointed and a little miffed since the ingredients are not cheap! Don't waste the money on these cookies.
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Love these cookies !! Have made them many times and they don't last long in my house. Changed nothing and come out great every time. A keeper for sure !!