White Chocolate Cranberry Sugar Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1 1/2

cups white vanilla baking chips (9 oz)

1/2

cup sweetened dried cranberries, chopped

Preparation

Heat oven to 350°F. Line cookie sheets with cooking parchment paper or spray with cooking spray. In small bowl, place 3/4 cup of the baking chips; reserve.

In large bowl, break up dough; stir in remaining baking chips and the cranberries until well mixed. Reshape into 6-inch log; cut cookie dough into 18 (1/3-inch) slices. Place slices 2 inches apart on cookie sheets.

Bake 15 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.

Microwave reserved baking chips uncovered on High, stirring every 30 seconds, until melted and smooth. Dip cooled cookies half way into melted baking chips; place on cooking parchment paper. Let stand until set. Store in airtight container, using waxed paper between cookie layers.