Cranberry White Chocolate Slice and Bake Cookies

Ingredients

• 1 cup salted butter, softened
• 1 cup sugar
• pinch salt
• 1 egg
• 1 teaspoon orange zest
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 3/4 cup dried cranberries
• 1/2 cup white chocolate chips or chunks plus extra for drizzling

Directions

1. In a large bowl with an electric mixer, cream the butter, sugar and salt together onmedium high speed until fluffy. Add the egg, orange zest and vanilla and beat againuntil combined and light and fluffy. Add the flour and mix until well combined andthe mixture sticks together, around 2 minutes. Stir in the dried cranberries andwhite chocolate chips or chunks to combine.
2. Transfer the cookie dough to a flat surface and using your hands, form into a logaround 2-inches indiameter. Tightly wrap the log of dough in plastic wrap andrefrigerate for at least 2 hours or overnight.
3. Preheat the oven to 350F and line two large baking sheets with parchment paper.Remove the plastic wrap from the log of dough and using a sharp knife, slice thedough into discs that are about 1/4-1/2′′ thick. Place the cookie discs on the bakingsheet (the cookies won’t spread much when baked), and bake for 12-14 minutes,one tray at a time, until light golden brown along the edges. Transfer the cookies to acooling rack.
4. Drizzle the cookies with melted white chocolate once completely cooled if desired.Store in the refrigerator or at room temperature for up to 1 week or in the freezer forup to 1 month.