Cranberry White Chocolate Cookies

2 1/2 cups all-purpose flour

1 cup granulated sugar

1 cup white chocolate chips

1 package (6 ounces) dried sweetened cranberries

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

2 large eggs

1 teaspoon vanilla extract

For Dry Cranberry White Chocolate Cookie Mix, combine all ingredients in a clear 2-quart container with tight fitting lid. Cover with lid. Store in a cool dry place until ready to give as a gift.
To make cookies, preheat oven to 350°F.
Combine 1 container dry cookie mix with butter in a large mixing bowl.
Add eggs, one at a time, mixing until well combined after each addition. Stir in vanilla until blended.
Drop dough using a tablespoonful for each cookie onto ungreased cookie sheet.
Bake 10 to 12 minutes or until light golden brown. Let cool on cookie sheet on wire rack 1 minute. Remove and cool completely.

Attach a festive recipe card with dry mix ingredients and additional ingredients needed to make the squares to the container before giving.

Dry mix can be prepared and held in container up to 2 weeks before giving as a gift.

Store baked cookies, in a tightly covered container, in a cool dry place up to 2 days.

Photo and recipe provided by the American Egg Board.

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