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Cranberry Cashew Butter Cookie

Diane Nemitz of Ludington, Mich., won our February 2007 “Berry Special Treats” recipe contest with this entry. “This recipe is my own creation,” wrote Diane. “I started with a basic butter cookie and then kept adding to it to achieve the ultimate cranberry cookie. The combination of red cranberries and white chocolate is perfect for Valentine’s Day. But I have to warn you…these cookies are addictive. You can’t eat just one!”

  • 1 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 egg yolks
  • 2 cups flour
  • 1 cup dried cranberries
  • 1 cup cashews, chopped and toasted
  • 4 ounces white chocolate, chopped

Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar with an electric mixer. Add vanilla, cinnamon and egg yolks, and beat until smooth. Gradually add flour, then stir in cranberries, cashews and white chocolate.

Drop dough by teaspoons on ungreased cookie sheets. Bake 12 to 14 minutes. Do not overbake.

Yield: Approximately 4 dozen cookies.

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