Confetti cookies
My daughters have been spending many Fridays at home with their Daddy. They tool about town getting errands done and preparing for the weekend. A few weeks ago there was talk of cookie making. What to put in them? What kind to bake? One little mouth squealed for cranberries and white chocolate, the other preferred M&Ms.
When I came home Friday evening, a delectable aroma hit me at the door. I found these beauties cooling on the rack. Immediately, the brightly colored confetti in the cookies made me smile from ear to ear. Why limit the mix-ins? Everyone was thrilled with the outcome.
I was further surprised when I asked what recipe my little team of bakers had used. My husband said that it was adapted from Trisha Yearwood’s cookie recipe. I didn’t know much about Trisha and a little search turned up her list of accomplishments. The country star can win Grammys, have a dozen top singles and cook? She has two cookbooks and a third in the works. Based on the deliciousness of these cookies, I think I’ll try some of her other recipes.
The Food Network recipe featured white chocolate chips, cranberries, and macadamia nuts. My girls chose to leave out the nuts and add in M&Ms. In addition, my husband included a touch of salt, which we always like to balance the sweet. Experiment with your own favorite cookie “confetti.”
Confetti cookies
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup M&Ms
1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well.
3. Sift together the flour, baking soda, and salt. Spoon the flour mixture gradually into the creamed sugar mixture.
4. Stir in the cranberries, white chocolate chips, and M&Ms. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart.
5. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
