Instructions: Step 2: Sift and add dry ingredients, alternately with milk. Add vanilla

Step 3: Combine and add fruits and nuts. Fold into cookie dough.

Step 4: Drop by spoonfuls onto lined baking sheet. Bake for 15 minutes at 350, until cookies begin to turn golden on sides but remain moist.

When cookies have cooled, shred and melt over hot water 4 oz white chocolate*

using a whisk to break down lumps as chocolate melts. Invert cookies over melted white chocolate and dip top to cover about half the top with the chocolate.

Decorate with a walnut half, or half a candied cherry.

Yields 3 dozen

Chefs Notes: Freeze cranberries and chop in a food processor for best results.

Chef Main likes walnuts and filberts in combination, but 2 c of either one works. A one-ounce ice cream scoop makes an ideal cookie size. White chocolate grates well when chilled first.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.