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Preheat oven to 350 degrees.
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Line two baking sheets with silicon mat or parchment paper.
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In mixing bowl, beat butter and sugars together until creamy.
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Add eggs, one at a time. Beat well after each. Add vanilla and mix.
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In a medium bowl, sift together dry ingredients.
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Add dry ingredients to creamed mixture and beat just until incorporated.
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Stir in dried cranberries, dried blueberries and white chocolate chips.
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Drop by tablespoon on the baking sheets.
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Bake 12 - 14 minutes until golden brown but still soft in center.
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Allow to cool completely and drizzle with icing if desired.
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Store in air-tight container for one week or freeze.
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To Make Icing:
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In small bowl, add confectioners sugar, clear vanilla and 2 tablespoons of milk. Mix together. If icing is too thin, add an additional tablespoon of milk.
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Drizzle over cooled cookies. Allow icing to set for 1/2 hour.