Bill Yosses grew up in Toledo.

He studied French at the University of Toledo before pursuing a culinary career and has worked in some of the most celebrated restaurants and with some of the most famous chefs in France and in New York City.

Then, in 2006 he was chosen by First Lady Laura Bush to become the White House pastry chef and had continued in that role under the Obama Administration until this past summer. Mr. Yosses now works on initiatives to improve health and nutrition, especially for children.

How sweet is that?

Almost as sweet as these White Chocolate Cranberry Macadamia Cookies that Mr. Yosses shares for the Holiday Cookie Exchange, an indulgence for this special time of year.

These treats have a little of everything for both taste and texture: they’re chewy with some crunch, sweet with a hint of tartness, and there’s just a pinch of saltiness.

Bright with seasonal fruit and rich with chips and nuts, these cookies are “one of my favorites,” Mr. Yosses says.

We’re sure they’ll be among your favorites too.

White ChocolateCranberry Macadamia Cookies

3 cups all-purpose flour

1 tsp. baking soda

3/​4 tsp. salt

8 oz. unsalted butter, at room temperature

1 cup brown sugar

3/​4 cup sugar

2 eggs

1 teaspoon vanilla extract

1-1/​2 cups dried cranberries or cherries

8 oz. white chocolate chips (or break up a bar of white chocolate)

1 cup chopped roasted macadamia nuts

Preheat oven to 350F.

Sift dry ingredients (flour, baking soda, and salt).

Beat butter and sugars in electric mixer. One at a time, beat in eggs, then beat in vanilla extract and scrape down sides of bowl. Add dry ingredients on slow speed, mix but don't over mix. Stir in cranberries, white chocolate, and nuts.

Use an ice cream scoop to portion out cookie dough and bake for 15 to 20 minutes.

Yield: 40 cookies.

Contact Mary Bilyeu at mbilyeu@theblade.com or 419-724-6155 or on Twitter @foodfloozie.

First Published November 30, 2014, 5:00 a.m.