Christmas Kismet Cookies

Wilde_Double Trouble_MMLori Wilde’s latest book is DOUBLE TROUBLE…and so are these Christmas Kismet Cookies! Check out the recipe:

Christmas Kismet Cookies

Serves: 24 Cookies

1 3/4 cups unbleached all-purpose flour

1/2 tsp baking soda

14 tbsp unsalted butter

1/2 cup granulated sugar

3/4 cup packed dark brown sugar

1 tsp table salt

2 tsp vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet white chocolate chips

3/4 cup chopped macadamia nuts

1/2 cup chopped dried cranberries

  • Adjust oven rack to middle position and heat oven to 375 degrees.
  • Whisk flour and baking soda together in medium bowl; set aside.
  • Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
  • Stir remaining 4 tablespoons butter into hot butter until completely melted.
  • Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated.
  • Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
  • Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in white chocolate chips, nuts and cranberries, giving dough final stir to ensure no flour pockets remain.
  • Using a tablespoon, scoop out as much cookie dough as necessary to make the size of cookies you desire. I did one big tablespoon for each cookie, which equaled to 2 sheets of 12 cookies.
  • Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9-11 minutes.
  • Transfer baking sheet to wire rack and allow cookies to cool.
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