White Chocolate Cranberry cookies

Ingredients
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 large egg
• 1 1/2 cup all purpose flour
• 1 1/2 teaspoon baking soda
• 1 cup dried cranberries
• 3/4 cup white chocolate chopped
• 3/4 cup macadamia nuts, chopped

Preheat oven to 350 and line 2 cookie sheets with parchment paper.

With an electric mixer, cream the butter and both sugars together until smooth.

Add the vanilla and egg, mixing well.

Sift together the flour and baking soda in separate bowl. Spoon the flour gradually into the creamed mixture and mix briefly.

Stir in the cranberries, white chocolate and macadamia nuts and blend until blended.

Using 2 tablespoons, put a 2 tablespoon droplet onto the paper about 2 inches apart.

Bake until lightly golden on top and the edges are set, about 15 minutes.

Cool on sheet for 5 minutes, transfer to wire ravck to cool. Store in an airtight container for up to 2 weeks.