Thursday, November 3, 2011

White Chocolate Raspberry Pecan Cookies

I have been experimenting in the kitchen.  I have been making cookies using flavored coffee creamer.  Oh they are amazing.  I am really surprised that the liquid coffee creamer gives these cookies so much flavor.  I have been baking a lot here lately getting ready for the NW Craft fair.  Cally and I are setting up and selling baked goods.  I have been making lots of cookies and freezing them.

 White Chocolate Raspberry Pecan Cookies

2 1/2 C flour
1 t baking powder
1 t baking soda
1 stick butter
1 stick margarine
3/4 C brown sugar
1/3 C white sugar
1 small pkg white chocolate instant pudding
1 eggs
1 t vanilla
1 bag white chocolate chips  (12oz)
1/2  C pecans, chopped
2 oz International Delight, Raspberry White Chocolate Creamer

Preheat oven to 350 degrees.  Sift flour, baking soda and baking powder, set aside.  Cream together the butter, margarine and sugars.  Beat in the instant pudding, mix until blended.  Stir in the egg, creamer and vanilla.  Blend in the flour mixture.  Finally stir in the chocolate chips and pecans.  Drop by rounded spoonfuls onto ungreased cookie sheets (may also put on cookie sheets covered with parchment paper)  Bake 12 to 14 minutes

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