Cranberry, Nut & White Choc Cookies

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Main Ingredient Group

125g Stork Baking Margarine
100g castor sugar
60ml brown sugar
1 egg
2ml vanilla essence
300ml cake flour
50ml cornflour
2ml bicarbonate of soda
1 Pinch salt
125ml chopped pecan nuts
60ml dried cranberries
200g white chocolate, chopped or white chocolate chips

Step by step method

  1. Cream Stork Bake with sugars until light and fluffy.
  2. Beat egg with the vanilla essence and add to the margarine mixture, mixing well.
  3. Sift flour, corn flour, bicarbonate of soda and salt and add to the creamed mixture, mixing to a soft dough.
  4. Stir in nuts, cranberries and white chocolate and mix together.
  5. Roll dough into small balls and place onto a greased baking tray, leaving room for spreading.
  6. Flatten lightly with a fork and bake at 180°C for 15 minutes and cool on a wire rack.