Return to Content

Inn at Ellis River's Riverstones

by

Yield: Makes 3 dozen cookies

The colorful white, brown and red nuggets in these cookies remind us of the rocky bed of the river beside the inn.

Ingredients:

  • 2-1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1-1/2 teaspoons Boyajian pure orange oil
  • 1-1/2 teaspoons pure vanilla extract
  • 1 cup high quality white chocolate chips
  • 1 cup toasted pecan pieces
  • 1 cup dried cranberries

Instructions:

Preheat oven to 350 degrees F. Mix together flour, baking soda and salt with a wire whisk and set aside. Cream butter and sugars together well, scraping sides of bowl as needed. Add eggs, orange oil and vanilla and beat on medium speed until light and fluffy. Add flour mixture gradually, blending at low speed just until combined. Carefully mix in chips, pecans, and cranberries. Drop by rounded tablespoons onto parchment lined cookie sheet. Bake 14-16 minutes until cookies are slightly browned around the edges. Using a spatula, transfer cookies to a cooking rack.
Updated Thursday, November 29th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order