Macadamia, Cranberry and White Chocolate Mounds

Makes about 2 dozen cookies

Ingredients:

1/2 batch of sugar cookie dough or  your favorite sugar cookie recipe
1/2 cup dried cranberries or dried sour cherries
1/2 cup (about 2 oz.) macadamia nuts, coarsely chopped
1/4 cup all-purpose flour
2 oz. white chocolate, coarsely chopped
1 tbsp. grated orange peel

Directions:

Preheat oven to 350 degrees.  In medium bowl, work together cookie dough, cranberries, nuts, flour, chocolate and orange peel with wooden spoon until well blended.

Drop by tablespoonfuls onto un-greased cookie sheets, about 2 inches apart.

Bake 10 to 12 minutes, or until lightly browned.  Transfer to wire racks to cool completely.  Store in airtight container at room temperature up to one week or in freezer up to six months.

Note:  If desired, drizzle with glaze made by whisking 1/2 cup of confectioner's sugar with enough hot water (about 2 tbsp) to form a loose paste.