Holiday Sugar Rush: White Chocolate and Craisin Cookies

These cookies are so soft. Somewhat surprising based on how they always look when they are finished, but they really do stay so soft. They also keep well in the freezer so bake up a batch and hide em where no one will see so you can snitch a cookie whenever you feel like it put them in the freezer to save for later.

White Chocolate and Craisin Cookies
Recipe adapted from Jacobs, Powell and Harris

1 cup shortening {butter flavor is best}
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup white chocolate chips
1 cup craisins

Directions:
Preheat oven to 375.
Cream shortening and sugars together for 2-3 minutes or until it is light and fluffy. Add eggs one at a time and mix well after each addition; add vanilla.
In a separate bowl, whisk together the dry ingredients. Set aside.
Add the white chocolate chips and craisins to the wet mixture. Stir in the dry ingredients just until fully incorporated. Be careful not to over mix. If the dough is still really wet, add a couple more tablespoons  of flour.
Drop by teaspoon full onto an ungreased cookie sheet. Bake for 6-8 minutes. Take out when the cookies still look just a little raw. Leave on the cookie sheet for 2-3 minutes to finish baking. Remove to a cooling rack and allow to cool completely. Store in an airtight container.