Beekman 1802 White Chocolate Chip Cranberry Pecan Cookies
There's nothing that brings people together like a delicious home-cooked meal or dessert. Bringing neighbors together is what Josh and Brent - The Fabulous Beekman Boys - are all about.
If you haven't heard, Josh and Brent are two city guys who bought a beautiful farm in Sharon Springs and turned it into a successful business and at the same time, transforming the village into a tourist destination. Did we mention they also won the Amazing Race? And they have a cookbook. And a mercantile. And goats - lots of goats.
The 9th Annual Sharon Springs Garden Party is May 26th & 27th from 10am – 5pm. There are 100 regional artisans, farmers, and food purveyors gathered to mark the beginning of the growing season.
Here's what Beth baked:
Brent’s White Chocolate Cranberry Pecan Cookies
courtesy of Beekman 1802
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1/3 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dried cranberries, chopped
1 cup white chocolate chips
1 cup pecans, chopped
Preheat the oven to 350F. Line two baking sheets with Silpat or parchment paper.
Cream the butter and both sugars together in stand mixer until smooth. Add egg, vanilla extract and sour cream. Mix well. In separate large bowl, sift together flour, baking soda and salt. Spoon one third of the flour mixture into the creamed sugar mixture. Repeat twice more until fully mixed. Stir in the cranberries, white chocolate chips and pecans. Chill batter in refrigerator for at least 30 minutes, or as long as overnight. Drop by heaping spoonful onto baking sheets, at least 2 inches apart. Bake 12 to 15 minutes, rotating pans halfway through until golden in color and edges are brown. Cool on baking sheet for five minutes. Transfer to a wire rack to cool completely. Store in an airtight container or freeze.