White Chocolate Dipped Fresh Cranberry Cookies

Woohoo!! Thanksgiving break!!

... is basically over! Sigh. One of the best things about being a teacher is that you never have to give up those breaks you looked forward to so much growing up. I think teachers enjoy them more than the kids. The secret's out!

I had an amazing time relaxing with friends and family. I really am so lucky on both sides, mine and my fiancé's, to have a loving, wonderful, and entertaining family members. 

One reason I think I love being with my family so much is that we are a competitive bunch of gamers. Euchre, Settlers of Catan, you name it! The new favorite is called "Splendor". It was "game of the year" last year. It's simple to learn but has a lot of strategy. The only downside is it's only four players. You'll be fighting for a spot! 

We also played a couple rounds of "Bang!". It's a great game old western themed that involves role-playing and a lot of strategy. Plus it's an Italian and English game so you learn some words  in the process. I'm sure knowing how to say "panic", "general store" and "missed" in Italian will come in handy one day very soon.

My favorite complements to some intense game playing? Finger food. Specifically cookies! These cookies were really lovely with the burst fresh cranberry. My favorite desserts have that fresh fruit component, but cranberries are new for me. It was my first time cooking with fresh cranberries and I've got a bunch of leftovers that I can't wait to put to good use. 

White Chocolate Dipped Fresh Cranberry Cookies

Makes about two dozen cookies

6 tbsp unsalted butter

1/2 cup sugar

1/2 cup brown sugar

1/2 egg, beaten

Scant 1/3 cup whole milk

1 3/4 cup All purpose flour

1 tsp Baking powder

1/4 tsp Salt

1 tsp Vanilla 

3/4 cup chopped Walnuts 

2 cups Cranberries, halved

Zest of 1 lemon

3 tbsp heavy cream

1 1/2 cup white chocolate 

Preheat oven to 350°F. 

Cream the butter and sugar together in a large mixing bowl with the paddle attachment. Add in the sugars and mix to combine them to make sure it's creamy. Mix in the egg and vanilla.

Combine all the dry ingredients.

Add the dry ingredients and then the wet ingredients, alternating until fully incorporated. Carefully fold and walnuts and cranberries.

On parchment paper lined baking sheets, bake the cookies for 16 to 20 minutes or until beginning to look golden brown on the top. 

Once the cookies have cooled, prepare the ganache. Add the cream and white chocolate to a double boiler over boiling water. Stir frequently. When melted, use a spatula to maneuver the chocolate and dip each of the cookies halfway into the ganache. Let the excess chocolate roll off, wiping excess off with a spatula. Lay cookies back on the parchment paper, allowing to dry for at least 10 minutes

Start of the game of Splendor, and grab a cookie to nibble while you strategize!