Cranberry White Chocolate Cookies

These cookies are a favorite of mine from last year, pointed out to me by my baking buddy, Rita. They combine my favorite Christmas flavors (which you have probably figured out by now) of cranberries and white chocolate!
I like to plump the dried cranberries before using them - I think it gives you more cookies, and also results in a fuller-looking product. There are instructions at the bottom of the recipe on how to do this!

Cranberry-White Chocolate Cookies
from myrecipes.com
Makes 3-4 dozen

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup butter, softened
1 1/3 cups sugar
2 large eggs
1 1/2 cups white chocolate morsels
1 (6-ounce) package sweetened dried cranberries, plumped*

Combine flour and next 3 ingredients; set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.

Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

*To plump cranberries: Bring a kettle of water to a boil. Place cranberries in a heat-safe bowl and pour boiling water over to cover. Let sit for several minutes; pat dry.