White Chocolate Cranberry Hazelnut Sugar Cookies

• 16 1/2 ounces Pillsbury sugar cookie dough
• 1/2 cup dried cranberries
• 1/2 cup chopped hazelnuts
• 12 ounces white chocolate chips

1. Let dough come to room temp and pre-heat oven to 350 degrees.
2. Flatten dough out into a "rectangle" with your hands.
3. Pour the dried cranberries and hazelnuts over dough.
4. Combine the dough into a ball mixing the dried cranberries and hazelnuts into the dough evenly.
5. Once evenly combined make the dough back into a log.
6. Take a sheet of wax paper and place log onto it.
7. Roll dough up in the wax paper making the log about the same size as the orignal one you bought and then tighten the ends closed.
8. Place in freezer for 15 minutes.
9. Cut approximately 16 slices and place 2 inches apart on cookie sheet. Cook for 13-15 minutes, or until cookie are a light golden brown all over.
10. Cool cookies on rack.
11. While cookies cool melt the white chocolate chips in microwave safe dish on 50% power for 90 seconds. Take dish out and stir. Place back in microwave on 50% power for 1 more minute. Take out and stir.
12. Dip cookies in the melted white chocolate covering only 1/2 the cookie. Place on wax paper to dry.

sugar cookie, cranberries, hazelnuts, chocolate chips

Taken from www.food.com/recipe/white-chocolate-cranberry-hazelnut-sugar-cookies-272417 (may not work)