- Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) fluted tart pan with a removable bottom.
- Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir the dry ingredients into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this batter into the pan and press down until level, dipping your hands in flour to keep them from sticking. Bake for 14 to 16 minutes, until an even golden brown on top.
- Cool the pan on a rack completely before slicing into wedges. The cookies will keep in an airtight container at room temperature for up to 4 days.
The tart cranberries balance the sweet white chocolate, but switch to dark chocolate if you prefer a more intense chocolate flavour.
Recipe from Baking Day with Anna Olson, Appetite by Random House, 2020