White Chocolate and Cranberry Cookies

"I have made this recipe for 3 years now and everyone loves them. I've always used vanilla extract instead of the brandy and have used 3/4 a cup of cranberries when I didn't have a cup and they still ..." See morewere delicious and looked nice. I look forward to making them again for this years office cookie exchange."

"I bought some fresh cranberries on sale before thanksgiving. I didn't want to make cranberry sauce (boring) and I found this recipe. It calls for dried cranberries, I used the fresh, I rinsed them a..." See morend put them in a glass dish on 250 degrees for 5-10 mins to soften them up. Then I folded them carefully into the dough right at the end!! I took them for thankgsgiving, they were gone before anyone even sat down to dinner. The cranberries popped open in your mouth. Absolutely the best cookie I've ever made or eaten!!!"

"One of my favorite cookies! Only a few alterations and comments: You must use brandy or other alternative (Capt Morgan would be good too, as one reviewer suggested). It makes it special. I always d..." See moreouble to recipe and decrease the amount of sugar to 3/4 cup of both white and brown sugars. I also use margerine (I Can't Believe its Not Butter)and add a box of Cheesecake flavored pudding. Cook as Diane suggested, just until barely brown and leave on the cookie tray (I use stoneware) for 3-5 minutes. They will be scrumptious! I cannot tell you if they are dry the next day, as some suggest b/c ours never last that long! BTW, the dough freezes beautifully. I just drop it onto a cookie sheet with my "scoop" and freeze it. When baking the frozen ones, put them on the cookie sheet when you preheat the oven and they will be ready to bake when the oven is ready."