Independence Day Cookies

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 0.5 teaspoons baking powder
• 2 cups butter-flavored shortening
• 1 cup white sugar
• 1 cup brown sugar
• 2 large eggs
• 1 package white chocolate chips , 12 ounce
• 1 package dried blueberries , 12 ounce
• 2 packages dried cranberries , 6 ounce

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Combine flour, baking soda, salt, and baking powder in a medium bowl.

3. 3

   Beat shortening, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, beating well after each addition. Mix in flour mixture until just incorporated; fold in white chocolate chips, blueberries, and cranberries until evenly combined.

4. 4

   Roll dough into walnut-sized balls; place 2 inches apart on ungreased baking sheets. Flatten each ball to about ½-inch thick.

5. 5

   Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.