Apricot & Cranberry White Chocolate Chunk Cookies

Apricot & Cranberry White Chocolate Chunk Cookies
Apricot & Cranberry White Chocolate Chunk Cookies

Apricot & Cranberry White Chocolate Chunk Cookies

  1. 1-3/4 cups flour

  2. 1 tsp. salt

  3. 3/4 tsp. baking soda

  4. 3/4 cup shortening

  5. 1-1/4 cups light brown sugar

  6. 1 egg

  7. 2 Tbsp. milk

  8. 1 tsp. vanilla

  9. 1 tsp. coconut

  10. 1 pkg. BAKER'S White Chocolate

  11. 3/4 cup dried apricots

  12. 1/2 cup dried cranberries

  13. 1/2 cup PLANTERS Macadamias

Prep Time: 00:15
Total Time: 00:28

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1-3/4 cups flour
  • 1 tsp. salt
  • 3/4 tsp. baking soda
  • 3/4 cup shortening
  • 1-1/4 cups light brown sugar
  • 1 egg
  • 2 Tbsp. milk
  • 1 tsp. vanilla
  • 1 tsp. coconut
  • 1 pkg. BAKER'S White Chocolate
  • 3/4 cup dried apricots
  • 1/2 cup dried cranberries
  • 1/2 cup PLANTERS Macadamias

Recipe Directions:

Preheat oven to 375°F. Mix flour, salt and baking soda; set aside. Beat shortening and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk, vanilla and coconut extract; mix well. Gradually add flour mixture, beating well after each addition. Stir in chocolate chunks, dried fruit and macadamias. Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.Bake 11 to 13 min. or until lightly browned. Cool 1 min.; remove from baking sheet. Cool completely on wire racks. Store in tightly covered container at room temperature.

Serving per recipe:

About 3 doz. cookies or 36 servings, 1 cookie each

Amount per serving:

  • Calories: 140
  • Total fat: 7 g
  • Saturated fat: 2 g
  • Cholesterol: 5 mg
  • Sodium: 105 mg
  • Carbohydrate: 18 g
  • Dietary fiber: 1 g
  • Sugars: 12 g
  • Protein: 1 g
  • Vitamin A: 2 %DV
  • Vitamin C: 0 %DV
  • Calcium: 0 %DV
  • Iron: 4 %DV