• Ingredients: 42
  • Serves: 36

White chocolate, cranberry, and macadamia nut cookies with all purpose flour, baking soda, salt, unsalted butter, room temperature, golden brown sugar, sugar, large eggs, vanilla extract, dried cranberries, white chocolate chips, coarsely chopped roasted salted macadamia nuts.

Ingredients

Cookies

  • 2 1/4 cups unbleached all purpose flour
  • 1 tsp. ground ginger
  • 1 tsp. ground allspice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup unsalted butter, room temperature
  • 1/2 cup golden brown sugar
  • 1/4 cup mild-flavored molasses

Glaze and decoration

  • 3/4 cup half and half
  • 1/3 cup juniper berries, lightly crushed
  • 1 lb. powdered sugar
  • Assorted decorations

Special Equipment:

  • Pastry bag
  • 1/4-inch-diameter plain pastry tip
  • Heavy-duty stand mixer
  • Candy thermometer

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl.

    For this step you will need

  2. Step 2 Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended.

    For this step you will need

  3. Step 3 Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.

    For this step you will need

  4. Step 4 For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart.
  5. Step 5 Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies.

Nutrition information

Calories 201 Carbohydrates 27 g (9%)
Fat 10 g (15%) Protein 2 g (4%)
Saturated Fat 5 g (24%) Sodium 95 mg (4%)
Polyunsaturated Fat 0 g Fiber 1 g (4%)
Monounsaturated Fat 4 g Cholesterol 25 mg (8%)