Courtesy of Madeline Elswick
1 cup butter
1 cup sugar
2 eggs yolks
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 9oz. bag semi-sweet chocolate chips
1 9oz. bag white chocolate chips
2 cups dried cranberries
3/4 cup chopped pecans
1 cup English toffee bits or almond brickle chips
Cream butter and sugar in a large mixing bowl. Add egg yolks and vanilla; mix well. Combine flour, baking powder and salt; add to the creamed mixture. Stir in chips, cranberries, pecans, and toffee bits. Dough will be stiff.
Drop by rounded tablespoonfuls onto baking sheet and bake for about 13 minuites or until edges are lightly browned. Cool for 2 minutes and remove to wire racks.
Yeild: six dozen
