Cranberry Almond White Chocolate Cookies
1 cup butter, softened
1/2 cup sugar (I use Splenda)
1 cup packed brown sugar (I use Splenda)
1/2 tsp baking soda
1/2 tsp vanilla
1/2 tsp almond
2 1/2 cups flour (I use whole wheat pastry flour)
1 - 1/2 cups dried cranberries (I use orange cranberries)
1 pkg (11.5 oz) white chocolate chips (optional)
1 cup sliced almonds
Preheat oven to 375 degrees.
In a large mixing bowl with an electric mixer on medium to high speed, beat butter sugars, and baking soda until combined, scraping bowl occasionally. Beat in eggs, vanilla and almond. Beat in flour. Stir in cranberries, chocolate and nuts. Drop by rounded Tablespoons 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes (until edges are lightly browned). Transfer to wire rack. Makes about 4 dozen cookies.