Patsy Burnette prepared these Grand Prize-winning cookies for the 2012 Holiday Cookie Contest sponsored by Peachtree City Farmer’s Market and Fayette Woman.
4 cups White Lily flour
2 tsp. baking soda
1 tsp. salt
1 stick unsalted butter
1 cup Crisco shortening
1 1/2 cup dark brown sugar
1/2 cup sugar
4 large eggs
2 tsp. of vanilla extract
Zest of 3 large oranges
3 cups Ghirardelli white chocolate chips
1 cup dried cranberries
1 cup roasted and chopped walnuts
Preheat oven to 350 degrees
Sift together dry ingredients.
In a large bowl, cream together butter, crisco, and sugars
Stir in eggs and dry ingredients alternating one and then the other.
Add vanilla and orange zest
Stir in white chocolte, cranberries and walnuts.
Using an ice cream scoop scoop dough on to an ungreased cookie sheets lined with parchment paper.
Bake 14 minutes or until edges are golden brown.
Make 4 dozen large cookies!