I’ll confess, I’ve been listening to Christmas music since July (“Baby, It’s Cold Outside,” sung by Johnny Mercer and Margaret Whiting, is on now), and I’m about to watch Love Actually to officially kick off the Christmas month. I’m not sure I actually like Christmas, but I like the music, sappy movies and, of course, the sweets! After last week’s eggnog, I thought a cookie recipe that you could use for holiday parties would be good. This recipe for White Chocolate, Cranberry and Almond Cookies is by the Paris-based American cookie company, Lola’s Cookies, run by Lindsey Tramuta and Chloe Hayim. My husband was already asking for more after he finished the first batch in two days, so the oven is warming for a second batch. I’m sure your friends and family will have the same reaction! — Kristina
About Lindsey and Chloe: Chloe Hayim, a native New Yorker, and Lindsey Tramuta, from Philadelphia, met one summer while working at the American University of Paris. They quickly realized they had a lot in common, including their love for baking. In January 2011, the two launched Lola’s Cookies, an online American cookie company, in Paris. Their goal is to provide a taste of home to the vast American expat community in Paris and show the French how cookies and brownies are meant to taste and look. You can follow Lindsey’s Parisian adventures at her award-winning blog, Lost in Cheeseland.
The full recipe continues after the jump (yum yum)…
White Chocolate, Cranberry and Almond Cookies
- 1 stick of butter (114g softened)
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup toasted chopped almonds
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips or chopped high-quality white chocolate bar
1. Cream the butter and sugars together until fluffy; add vanilla extract and egg.
2. In a separate bowl, mix together the dry ingredients. Mix the dry ingredients into the sugar mixture in three installments, being careful not to overmix. Add in almonds, cranberries and white chocolate.
3. Refrigerate dough for at least one hour. Preheat oven to 350 degrees.
4. Using a cookie scoop or tablespoon, form the dough into balls, placing them on a cookie sheet (we use parchment paper to prevent sticking).
5. Bake cookies for 10 minutes until just toasted around the edges. Keep in mind that cooking times vary depending on altitude and oven temp. Rotate the tray halfway through bake time to ensure even rising.
Photography by Kristina Gill; cookie plate by Sabine Csampai; cutting board by Andrea Brugi; Christmas trees by Samina Langholz; small cookie disk by Christiane Perrochon, #60 scoop
Why Lindsey and Chloe Love This Recipe
This cookie was created after the staggering success of our white chocolate lemon cashew cookies. Since the French love not only lemon but also fruit desserts, this recipe was a logical follow-up and suitable for the winter season. It’s also versatile and can be catered to personal tastes. Don’t like almonds? Stick with white chocolate and cranberry. Don’t like cranberries? Substitute with dried cherries or even apricots. The white chocolate is tame enough to appeal even to the dark-chocolate-only camp. Whatever the mix-ins, it’s a flavorful cookie that is perfect for the holidays!