These cookies are crisp on the outside, but yield to a chewy soft centre. Serve with a little slathering of pecan white chocolate spread and you’ve elevated these cookies to a new level of deliciousness.
Makes 16 cookies.
Cook's Note:Click here for the Pecan White Chocolate Spread recipe.
Preheat the oven to 350ºF (180ºC). Grease a 9-inch (23 cm) fluted removable bottom tart pan.
Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir this into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this into the prepared pan and press down until level, dipping your hands in flour to keep them from sticking as you do so. Bake this for 14 to 16 minutes, until an even golden brown on top. Cool the pan on a rack completely before slicing into wedges.
Serve the cookies with Pecan White Chocolate Spread (see Cook’s Note).