White Chocolate Cranberry Saffron Treasures
White Chocolate Cranberry Saffron Treasures have the perfect combination of festive flavors and are sure to become a holiday favorite!
Equipment
- Cookie scoop (optional)
Ingredients
- 1 tablespoon milk, warmed
- ¼ teaspoon saffron threads
- 1 2/3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup white chocolate chips or chunks
- 1 cup fresh cranberries, rinsed
- Grated zest of 1 large orange
Instructions
- Preheat oven to 375°.
- In a small bowl mix together the warm milk and saffron threads. Let stand for at least 10 minutes to extract color.
- In a bowl, combine flour, baking soda and salt; set aside.
- In a large mixer bowl, cream butter and brown sugar until fluffy. Blend in egg and vanilla. Add flour mixture and stir until smooth. Stir in the saffron and milk. Finish by adding white chocolate, cranberries and orange zest.
- Line baking sheets with parchment paper and drop heaping tablespoons of dough (or use a small cookie scoop) onto prepared sheets.
- Bake for 8-10 minutes, depending on size of cookies.
Notes
Festive Pairing:
- The Victorine de Chastenay Crémant de Bourgogne Brut Rosé has crisp texture and vibrant tart red berries. The hints of orange zest and a juicy finish make this bubbly a lovely match to the sweet-tart flavors of the White Chocolate Cranberry Saffron Treasures.
Servings: 4 dozen