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Lovers of white chocolate are often left out in the frenzy for dark chocolate. these seasonal cookies ,from Bite Me: A Stomach-Satisfying , Visually Gratifying , Fresh-Mouthed Cookbook by Torontonians Julie Albert and Lisa Gnat, give them the glory they are due .

White Chocolate Cranberry Cookies

1/2 cup unslated butter, at room temperature

1/2 cup each : granulated sugar, ligh brown sugar

1 large egg

1 tsp pure vanilla extract

1-1/2 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp kosher salt

1-1/2 cups white chocolate chips

1 cup dried cranberries

In large bowel , using electric mixer on medium speed, beat butter and two sugars. Add egg and vanilla, beat until fluffy.

In medium bowl, whisk flour,baking soda and salt . In two additions , beat into butter mixture on low speed until just mixed.Stir in chocolate chips and cranberries. Scoop by tablespoons,roll into balls . Place 2 inches apart on parchment-lined baking sheets .Bake in batches in preheated 350F oven ,10 to brown .Let stand 5 minutes in pan .Transfer to wire rack to cool completely .Store in airtight container at room temperature up to 1 week. Makes about 36 .