½ cup salted butter, softened
¼ cup white sugar
½ cup firmly packed brown sugar
½ teaspoon baking soda
1 egg (or ¼ cup egg beaters)
1 Tablespoon Brandy or Cognac
1½ cups all purpose flour
¾ cup white chocolate chips
1 cup dried cranberries (Craisins)
¾ cup chopped pecans (roasted for 8 minutes at 350° F

Preheat oven to 375° F.

Beat butter, sugars, and baking soda with an electric mixer until creamy. Add egg and Brandy. Beat until light and fluffy. Stir in flour, white chocolate chips, cranberries and pecans. Mix until well blended.

Using 1¾ inch ice cream scoop (one-ounce), scoop batter onto parchment-lined baking sheets, leaving 2-inches between cookies. Flatten with damp hand. Bake for 10 to 11 minutes, or until golden brown. Transfer cookies to wire racks to cool completely. Yield: 2 dozen.

Note: For the 4th of July, use ½ cup dried cranberries and ½ cup dried blueberries.