These fruity and chocolatey cookies will stand up to a cup of coffee or hot chocolate. Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, published by Arsenal Pulp Press.
ingredients
directions
Preheat oven to 350°F (180°C). Grease and flour a cookie sheet.
In a medium bowl, combine the flour, baking powder, and salt and mix well.
In a large bowl, cream the butter or margarine and sugar together until fluffy. Add the eggs and vanilla and mix until well blended. Gradually stir in flour mixture. Stir in cranberries, white chocolate chips, and hazelnuts.
Divide dough into two equal parts. On a floured surface, shape the dough into two logs, about 2 inches across and 1 inch thick. Place the logs 2 inches apart on the prepared cookie sheet.
Bake for 25 minutes or until lightly browned. Remove and let cool for 5 minutes, then cut into ¾ inch slices. Return to cookie sheet standing slices up right.
Return to oven and bake for an additional 10 minutes, until slightly dry. Remove and let cool.