The intense flavor of Saigon cinnamon is a perfect complement to tart cranberries and sweet, creamy white chocolate.
15m
PREP TIME
12m
COOK TIME
183
CALORIES
12
INGREDIENTS
Servings: 24 (1 cookie)
Ingredients
- 1 cup flour
- 1 tablespoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 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® All Natural Pure Vanilla Extract
- 4 ounces white baking chocolate, chopped
- 1 jar (6 to 7 ounces) macadamia nuts, chopped
- 1 cup dried cranberries
INSTRUCTIONS
- 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
