When I say “It’s time for Christmas baking”, we all start salivating for these cookies. Originally I used a white chocolate kiss for the center, but since I have not been able to find those in the last decade I use the chocolate swirl variety, or this year I found vanilla cordials at Sprouts. I’ve even used chunks of a white chocolate brick before, but that was more chopping.
Ingredients:
1 cup(s) butter
1 cup(s) brown sugar
1 tsp almond extract -- or vanilla
2 egg yolk -- save whites
3 cup(s) whole wheat pastry flour
2/3 cup(s) oats
2 cup(s) fresh cranberries
40 white chocolate kiss
4 cup(s) walnuts -- chopped fine
Directions
Prep Work: Chop cranberries in food processor or on cutting board. Chop walnuts fine and place in flat bowl for rolling cookies later.
1. Preheat oven to 375 degrees. Cream together butter and sugar until smooth. Add almond extract.
2. Crack eggs into a bowl but reserving yolk in the shell, then pour yolks into mixing bowl with butter and sugar. Blend together. (Freeze whites to add to scrambled eggs in the morning.)
3. Sprinkle flour and oats over top and blend in. (Will be dry.) Fold in cranberries with large spoon, and if dough seems too dry after cranberries are completely mixed in then add 1-2 Tbsp. of milk.
4. Take 1 tablespoon of dough and roll into ball between flattened palms. Roll ball in walnut pieces, place on baking sheet and push center down with thumb.
5. Bake 9-14 min.; cookies should be just firm to the touch and beginning to turn golden on edges. Remove from oven and place chocolate in thumb imprint. Let cookies cool completely before storing in airtight container.
6. Try not to eat more than your share.
