1 cup butter, softened1 cup packed brown sugar1 cup white sugar2 eggs1 tablespoon spiced rum3 cups all-purpose flour1 teaspoon baking soda1/4 tsp salt1 1/4 cups white chocolate chips1 1/2 cup dried cranberries
In the bowl of a standing mixer fitted with paddle attachment, beat butter until lighter in color and fluffy. Add the 1/2 cup powdered sugar and beat for an additional 1-2 minutes, until incorporated and fluffy.
Fill cookie depressions with preserves. Bake 15-17 minutes or until just golden brown and puffy, but don't overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.