White Chocolate Cranberry Cookies

Gather the ingredients - * Flour * Butter * Granulated sugar * Orange zest * Eggs * Vanilla extract * Baking soda * Salt * White chocolate chips * Dried cranberries

In the bowl of a stand mixer fitted with a paddle attachment, cream  together the softened butter, granulated sugar, and orange zest until  the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each addition.  Then add the vanilla extract.

– In a separate bowl, stir together the all-purpose flour, baking soda, and kosher salt. – With  the mixer on low speed, gradually add the dry ingredients to the wet  ingredients.

Gently fold in the white chocolate chips and dried cranberries.

Use a two-tablespoon scoop to drop rounded portions of cookie dough onto  the prepared baking sheets.  Make sure to leave at least 2" of space  between the cookies.

Bake for 12 minutes, or until the edges are just barely golden brown.   Then tap the baking sheet on the counter to sink the center of the  cookies and swirl a large round cookie cutter around the edge to shape  them back into circles.  This will help ensure that you have perfectly  round, chewy cookies.

Return the cookies to the oven for an additional 3 minutes, or until golden brown.

Full recipe at mildlymeandering.com