Adapted from Cookie Madness
1/2 cup butter, at room temperature
1/2 cup vegetable shortening
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 cup flour
2/3 cup dried cranberries
1/2 cup chopped pecans, toasted
1/3 cup crystallized ginger, finely chopped
8 ounces white chocolate, chopped
Preheat oven to 350º. Line baking sheets with parchment and set aside.
Cream butter, shortening and sugars. Add egg and vanilla and mix well. Mix in salt and baking soda, then flour. Stir in cranberries, pecans, ginger and white chocolate.
Scoop, then roll tablespoonfuls of dough. Place 2 inches apart on baking sheets. Bake for 12-14 minutes or till golden. Cool for a few minutes on baking sheet then remove to wire rack to finish cooling.
Makes 2 1/2-3 dozen.