Every year, my friend throws a holiday cookie party. This year, I decided to try these cranberry, white chocolate, pecan cookies. The results were a delicious must-share. Give them a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

• 3/4 c. Unsalted Butter (softened to room temperature)
• 3/4 c. Light Brown Sugar
• 1/4 c. Granulated Sugar
• 1 lrg. Egg
• 2 tsp. Vanilla Extract
• 2 c. Gluten-Free Flour (I used Bob’s Red Mill one-to-one)
• 2 tsp. Cornstarch
• 1/2 tsp. Salt
• 1 c. .White Chocolate Chips
• 1 c. Dried Craberries
• 1 c. Pecans

Directions

1. In a large mixing bowl, combine the butter, light brown sugar, and granulated sugar. Using a mixer, beat until smooth.
2. Add the Egg and Vanilla Extract. Mix until fully combined.
3. In a separate bowl, add the Gluten-Free Flour, Corn Starch, and Salt. Whisk until fully combined.
4. Slowly add your dry ingredients (flour combination) to your batter, slowly mixing as you do, until fully combined.
5. Add your Pecans, White Chocolate Chips, and Dried Cranberries to the batter. Mix until well combined.
6. Cover your batter, and place in the refrigerator for a minimum of 1-hour.
7. When ready to bake, preheat your oven to 350 degrees Fahrenheit.
8. Line your baking trays with parchment paper.
9. Scoop our dough, and roll into smooth balls using your hands.
10. Place your dough balls onto your lined cooking sheet, leaving room for them to expand.
11. Bake your cookies for about 15-18 minutes (until they have expanded and begin to lightly brown)
12. Let cool, serve and enjoy!