Crangetastic White Chocolate Cookies

Crangetastic White Chocolate Cookies

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  • ½ C slivered almonds
  • 1 C unsalted butter, softened
  • 1 C Pioneer® Sugar
  • 2 tsp vanilla
  • ½ tsp almond extract
  • 2 LG egg whites
  • 1 tsp orange zest
  • 2 ½ C flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 6 oz. dried cranberries
  • 1 pkg. (12 oz.) white chocolate chips
  • juice of one orange
  • Pioneer® Sugar


  1. Preheat oven to 325° F.
  2. Toast the slivered almonds in a nonstick skillet until light brown then place in a baggie and crush them into smaller pieces; set aside.
  3. With electric mixer cream together butter, Pioneer® Sugar, vanilla and almond extracts until fluffy. Add the egg whites and orange zest and mix until smooth.
  4. Sift flour, baking soda, baking powder and salt together in a separate bowl. Add to the creamed mixture; mix until combined.
  5. Stir in the cranberries, white chocolate chips and toasted almonds.
  6. Roll a tablespoon of dough into a ball, place on a baking sheet. Dip the bottom of a small jar or measuring cup in orange juice then Pioneer® Sugar, flatten each cookie with cup.
  7. Bake about 15 minutes or until edges are golden brown.
Crangetastic White Chocolate Cookies
1 vote, 4.00 avg. rating (74% score)

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