Grandma’s go-to recipe for a delicious treat.
By Katie Sell, Staff Writer
Christmas time is upon us, and there’s no better way to cozy up inside than with some hot cocoa, a holiday movie, and fresh cookies. Every year, it is a tradition in my family to have a Christmas cookie bake-off — everyone gathers with their own recipes, bakes in abundance, then exchanges sweets at the end of the day.
My grandma has shown up every year with the same recipe, and it has always been my favourite. She calls them Kris Kringles; they’re a classic cookie base paired with white chocolate, craisins, walnuts and almonds. Since they’re one of my favourite holiday treats, I thought it would only be appropriate to share the recipe with the HU community.
To start, preheat your oven to 375. Then beat 1 cup of softened butter, 1 cup of granulated sugar and a ½ cup of firmly packed brown sugar in a large bowl until fluffy. Add 2 eggs + 1 tsp of vanilla and beat until well blended. Add 2 cups of flour and 2 tsp of baking soda, mix well.
Next, stir in 2 packages (6 squares each) of chopped baker’s white chocolate + 2 cups each of dried cranberries and either chopped pecans, walnuts, or almonds (whatever your preference is).
Spoon tablespoon-sized balls of dough onto a non-stick pan, bake for 12 minutes or until golden brown. Let cool for around 8 minutes. Serve with milk and enjoy!
Recipe yields about 6 dozen cookies–store in tightly covered container at room temperature.