Cranberry Orange White Chocolate Chip Cookies

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1/2 cup soft butter
1/2 cup butter flavored Crisco
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
1 teaspoon vanilla
2 Tablespoons orange zest (optional)
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6-ounce package dried cranberries
2 cups white chocolate pieces

Preheat oven to 375 degrees.

Cream butter, Crisco, and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs, vanilla and orange zest; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Stir in dried cranberries and white chocolate chips. Scoop out approximately 24 2” balls of dough.  Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.

Bake at 375 degrees for 12-14  min. Let set. Share!

Optional: Add another layer of flavor by drizzling with Orange Icing

Orange Icing
4 Tablespoons orange juice
2 cups powdered sugar
Mix in food processor until smooth