This is super simple and the cookies make great gifts and they look "homeade." You can use any nut, any dried fruit and any chocolate. Options endless :-)For Christmas I sprinkle green sugar crystals over the melted white chocolate
- Let dough come to room temp and pre-heat oven to 350 degrees.
- Flatten dough out into a "rectangle" with your hands.
- Pour the dried cranberries and hazelnuts over dough.
- Combine the dough into a ball mixing the dried cranberries and hazelnuts into the dough evenly.
- Once evenly combined make the dough back into a log.
- Take a sheet of wax paper and place log onto it.
- Roll dough up in the wax paper making the log about the same size as the orignal one you bought and then tighten the ends closed.
- Place in freezer for 15 minutes.
- Cut approximately 16 slices and place 2 inches apart on cookie sheet. Cook for 13-15 minutes, or until cookie are a light golden brown all over.
- Cool cookies on rack.
- While cookies cool melt the white chocolate chips in microwave safe dish on 50% power for 90 seconds. Take dish out and stir. Place back in microwave on 50% power for 1 more minute. Take out and stir.
- Dip cookies in the melted white chocolate covering only 1/2 the cookie. Place on wax paper to dry.
Delicious! I made these as part of my Christmas cookies and these were the best of a very tasty group. So easy! I did find the dough a little bit challenging to work with when rolling into a ball, but every other step went so smoothly. I love the hazelnut, cranberry, white chocolate combo. Truly an exceptional cookie!
What an easy, tasty treat! I couldn't find hazelnuts, so subbed in slivered almonds. I separated the dough into two equal parts and used dried cranberries in one portion and dried apricots in the other. The dough was pretty sticky at room temp, but it all came together pretty easily. I dipped a few of the cookies in white chocolate, but got lazy and decided to fling chocolate over the tops instead. That was fun. I can see so many variations on this theme, I'll be revisiting this recipe in the future. Made for PAC Spring 2009.