Chunks of silky white chocolate help you ease into the holidays, while warm and slightly spicy hints of brandy tickle your tongue. Plus with cranberries in full season, taking advantage of these sweet-tart garnet gems just makes sense.
With or Without Brandy
We soak the dried cranberries first in brandy for extra flavor. Any brandy will work great with these; Cognac, Armagnac, and Kirschwasser (a cherry brandy) are excellent. If you want, you can forego the brandy altogether and just soak the cranberries in water to plump them. *I find that adding the baking soda separately seems to form softer cookies. This is how my mom and grandmother taught me, and if there is actual science behind it, I’m not aware but it seems pretty consistent, and it won’t ruin the cookies if you try it this way.
