White Chocolate Brownies

Taken from The Cookie & Biscuit Bible

• 6 tbsp unsalted butter, diced
• 14 oz white chocolate chips
• 3 eggs
• 1/2 cup sugar
• 2 tsp vanilla extract
• 3/4 cup cranberries
• grated rind of 1 lemon
• 1 tbsp lemon juice
• 1 3/4 cups flour

1. Preheat the oven to 375 degrees F.
   
2. Put the butter and 11 oz of the chocolate chips into a bowl and melt in the microwave for approx 1 minute or until smooth, stir immediately to blend the chocolate and butter.
3. Beat in the eggs, sugar, cranberries, lemon rind and juice, flour and remaining chocolate chips.
4. Pour the mixture into an 8 x 11 baking tin and bake for 20 minutes or until slightly risen and golden. Leave to cool in tin and cut into small squares.
   

White Chocolate Blondies

Taken from www.allrecipes.com

• 8 ounces white chocolate, chopped
• 1 tablespoon vanilla extract
• 1/2 cup butter, softened
• 1 1/4 cups all-purpose flour
• 2 eggs
• 3/4 teaspoon salt
• 1/3 cup white sugar
• 1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
2. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
3. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

White Chocolate Gingerbread Cookies

Taken from www.allrecipes.com: The original recipe calls for butterscotch chips but I used white chocolate chips instead.

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup butter or margarine
• 1 1/2 cups packed brown sugar
• 1 large egg
• 1/3 cup light molasses
• 1 (11 ounce) package white chocolate chips
  

1. PREHEAT oven to 350 degrees F.
2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
3. BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in white chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
4. BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pumpkin White Chocolate Drops

Taken from "Best Loved Cookies"

• 2 cups butter, softened
• 2 cups white sugar
• 1 16oz can pumpkin
• 2 eggs
• 4 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp baking sda
• 1 bag white chocolate chips
• 1 container cream cheese frosting
• 1/4 cup packed brown sugar

1. Preheat oven to 375 degrees F. Grease cookie sheets.
2. Beat butter and sugar in large bowl until light and fluffy. Add pumpkin & eggs; beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until well blended. Stir in chips.
3. Drop dough by teaspoonfuls about 2 inches apart onto cookie sheets. Bake about 16 minutes or until set and bottoms are brown. Cool 1 minute on cookie sheets. Remove onto wire racks to cool.
4. Combine frosting and brown sugar in a small bowel. Spread on warm cookies.

Makes about 6 dozen.

Key Lime White Chocolate Chippers

Taken from www.recipezaar.com

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup lime juice
• 1 1/2 tsp lime zest
• 3/4 cup white chocolate chips

• Cream butter, sugar, egg, and egg yolk in a large bowl.
• Add the flour, baking powder, salt, lime juice, and lime zest.
• Fold in the white chocolate chips.
• Roll into walnut sized balls and place on ungreased cookie sheet.
• Bake at 350 degrees F for 8-10 minutes.
  

White Chocolate Cherry and Orange Cookies

These cookies managed to get me a place as a top 5 finalist in the Mrs. Fields 30th Anniversary Cookie Contest.

2 cups sugar
1 cup butter
2 eggs
Zest and juice of one medium orange
4 oz white chocolate, melted
1 tsp baking soda
1/2 tsp salt
3 cups flour
4 oz white chocolate, chopped
14 oz jar maraschino cherries, drained and chopped

Cream butter and sugar together until fluffy then add eggs one at a time until well blended. Cream in the melted white chocolate, orange zest, and orange juice until mixed well.

Sift together the flour, baking soda, and salt, and gradually stir into the mixture. Add the chopped white chocolate and cherries.

Put the dough in the refrigerator for about an hour to firm up.

Drop by spoonfuls onto well-greased baking sheets and put each sheet in the freezer for approximately 10 minutes before baking at 375 degrees F for 12-14 minutes, until golden brown. Allow to cool on sheets for a few minutes before transferring to cooling racks.