I like to make these cookies around X’mas time. They are great to share with others during the winter holidays.
Makes about 30
- 1 cup unsalted butter, at room temperature
- 1/2 cup icing sugar, plus 2 tablespoons for dusting
- 1/4 cup self-rising flour
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
- 1/2 cup chocolate chips
- 1/4 cup dried cranberries
- Preheat oven to 350°F
- Sift together self-rising flour, all-purpose flour and salt, set aside
- Using an electric mixer with the paddle attachment, cream butter at medium speed until fluffy
- Sift in icing sugar, beat again until fluffy, scraping down sides of bowl
- Reduce speed to low, add in flour mixture in 2-3 portions
- Add vanilla and milk, mix until dough comes together
- Stir in chocolate chips and cranberries
- Place large tablespoonfuls of dough, on cookie sheets lined with parchment paper, leaving 2 inches apart
- Bake for about 18 minutes, rotating trays half way through, bottoms of cookies should be lightly brown
- Let cool on cookie sheets for 5 minutes, then transfer to racks to cool completely
- Dust tops with icing sugar
You can gently roll each tablespoon of dough into balls with hands, then press down to shape cookies before baking