Crangetastic White Chocolate Cookies

• 2-1/2 cups Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 cup Unsalted Butter, Softened
• 2 cups White Sugar, Plus Extra For Cookie Glaze
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Almond Extract
• 2 whole Large White Eggs (egg Whites Only)
• 1 teaspoon Orange Zest
• 1 whole Orange, Juiced
• 6 ounces, weight Oceanspray Craisins
• 12 ounces, weight White Chocolate Chips
• 1/2 cups Almonds, Blanched And Slivered

1. Toast slivered almonds in a nonstick skillet until light brown, then place them in a baggie and crush them into smaller pieces. Cream the butter, sugar and extracts until fluffy. Add egg and orange zest; mix until smooth.
2. Sift dry ingredients in a separate bowl, then add it to the creamed mixture. Mix in until combined. Stir in cranberries, white chocolate chips and almonds. Chill the dough for at least an hour.
3. Roll a tablespoon of dough. Dip a measuring cup (or the bottom of a water glass) in orange juice, then in sugar. Flatten the dough ball until you feel resistance from the white chocolate chips. This will leave a sugary glaze on top of the cookie.
4. Bake on parchment paper for about 15 minutes at 325 degrees or until edges are golden brown.

flour, baking soda, baking powder, salt, unsalted butter, white sugar, vanilla, almond extract, white eggs, orange zest, orange, craisins, weight white chocolate chips

Taken from tastykitchen.com/recipes/desserts/crangetastic-white-chocolate-cookies-2/ (may not work)