Gluten Free Cranberry White Chocolate Cookies
Don't be salty friends!
Hi friends,
Story time, aka why you should pay attention.
I teach a lot of cooking classes at various places. Many times they are in person, and I have different people cooking and it is SO fun, but just a bit chaotic sometimes?
Well, one afternoon after a particularly delicious symphony of chaos I was cleaning up and possibly got a little distracted.
Everything seemed fine but the next day when I made the first trial recipe of these cookies something was just a little bit… off.
Not that the first recipe test is usually the best one, far from it I try some recipes tens of times before I share them with you. But REALLY off.
The cookies were just so SALTY.
I know, you know. I told you I was distracted. But it took me quite a while. Is my baking powder weird? Did I buy mutant cranberries?
No friends, but I did accidentally dump my salt into my sugar bin and created the perfect kettle corn topping… too bad I was making cookies.
Do you ever make absentminded mistakes? Am I alone?
Trials of cookies after the first were all SO much better than my initial “playdoughesque” rendition.
Don’t worry friends, the recipe that follows is only the good stuff… as long as you pay attention!
Happy Baking,
Rachel
P.S. After the first of the year there will be a small increase in membership prices, to reflect the growing prices at the grocery store I’m afraid. But I wanted to make sure you all knew that when you are a subscriber you lock in at that rate. So current subscribers, and those through the end of the year, no worries you are locked in at the old rate!
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