1 C brown butter, chilled, then softened (instructions follow)
1 C brown sugar
¼ C white sugar
2 eggs
1 t vanilla
2 ½ C GF flour blend
½ t xanthan gum
1 t baking soda 
1 t salt
2 C dried cranberries
1 ½ C white chocolate chips
½ C chopped pecans or macadamia nuts

Cream together the butter and sugars until light and fluffy.  Add the eggs, mixing well after each, and the vanilla.  Whisk together the dry ingredients and stir into the butter mixture until well combined.  Fold in the cranberries, chocolate, and nuts.  Chill for 30 minutes.  Scoop dough into balls, place on lined baking sheets.  Bake at 350 for 10-12 minutes.

To brown butter:  in a medium saucepan, melt 1 cup of butter until it begins to bubble and foam.  Once the foam subsides, continue heating, stirring occasionally.  Once the liquid is an amber color, remove from heat and pour into a heat proof container.  Store in fridge for up to 2 weeks.

 

Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch.