Recipe from Ultimate Shortcut Cookie Book by Camilla V. Saulsbury

1 (16.5-ounce) roll refrigerated sugar cookie dough
3/4 cup white chocolate chips
1/2 cup dried cranberries
1/2 cup sliced almonds, coarsely chopped
2 teaspoons grated orange zest
1 teaspoon pumpkin pie spice (or ground cinnamon)

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray. Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the white chocolate chips, cranberries, almonds, orange zest, and spice; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon. Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets. Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks and cool completely.
Makes 28 cookies.