Cooking with Paula Deen Special Issues – September 2019

PAULA DEEN’S FALL BAKING 124

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup fi rmly packed light brown

sugar

2 large eggs

1 tablespoon vanilla extract

2¼ cups all-purpose fl our

1 teaspoon baking soda

¾ teaspoon kosher salt

2 cups white chocolate chips

1 cup dried cranberries

1 cup macadamia nuts

1. Preheat oven to 350°. Line baking
   sheets with parchment paper.


2. In a large bowl, beat butter and sugars
   with a mixer at medium speed until fl uff y,

3 to 4 minutes, stopping to scrape sides

of bowl. Add eggs, one at a time, beating

well after each addition. Beat in vanilla.

3. In a medium bowl, whisk together
   fl our, baking soda, and salt. With mixer
   on low speed, gradually add fl our
   mixture to butter mixture, beating
   until combined. Stir in chocolate chips,
   cranberries, and nuts. Using a 1¾-inch
   spring-loaded scoop, scoop dough, and
   drop 2 inches apart on prepared pans.


4. Bake until lightly browned, 10 to
   12 minutes. Let cool on pans for
   5 minutes. Remove from pans, and
   let cool completely on wire racks. Store
   in airtight containers for up to 5 days.

Cranberry-White Chocolate-

Macadamia Nut Cookies

Makes about 36

Usedriedcherries and pistachios instead of cranberries

andmacadamias for an easy holiday cookie.

Kitchen Tip