Cookies with white chocolate, cranberries and apricots

In Estonian

Cookies  already with Christmas mood. These cookies are so rich in taste and crispy from outside and soft from inside 😉 

170 g butter (in room temperature)
120 g dark Muscovado sugar
80 g sugar
1 egg
250 g wheat flour
2 tsp corn starch
0,5 tsp salt
1 tsp baking powder
135 g white chocolate (chopped to pieces)
60 g dried cranberries
45 g dried apricots (chopped to pieces)

Foam the butter with hand mixer and add sugars. Foam more until you get the pale foam and add egg. Foam more until you get strong foam.

Mix flour, salt, baking powder and corn starch in another bowl. Add the flour mix to the butter-egg foam and mix again. Add chocolate, cranberries and apricots to the cookie dough and mix  with hand.
Form dough into a ball, cover it with food film and put it to the refrigerator for 2 hours.
After 2 hours take dough out from the refrigerator and let it warm in room temperature until it soft enough, so that it is possible to form it with hands.

Weight dough pieces with weight 25 grams and form these into a balls.
Put balls to baking plate covered with baking paper and press balls flat using hands.
Bake the cookies at 175 C for 8-10 minutes until the cookies edges will become slightly brown.
Cool cookies completely before serving. The cookies are most delicious with ice cold milk.