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CRANBERRY BLISS COOKIES

‘Tis the season for cool mornings, heat low, and one among my different winter favorites — Cranberry blissfulness season at Starbucks!

CRANBERRY BLISS COOKIES

If any of you've got ever tried their heavenly cranberry blissfulness bars laced with chocolate and cranberries, you recognize the rationale why these treats fly off the pastry shelves daily. therefore for my fall baking season this year, i made a decision to experiment and take a look at translating this favorite into a cookie. thus the name, “Cranberry blissfulness Cookies”!

I started with one among my favorite chewy cookie bases, stuffed with several vanilla, chocolate chips and dried cranberries.  Then screw-topped it with a chocolate cheese icing, besprent with a lot of cranberries, and drizzled with a lot of chocolate.  I mean seriously — what’s to not love?!?

Sure enough, they were nothing wanting heavenly.  Quite sweet, however the additional tart of the cheese and cranberries provides simply the proper tart bit to go away you desire only 1 a lot of. good for course, or perhaps a morning treat together with your low.  And definitely…blissful.  :)

CRANBERRY BLISS COOKIES


INGREDIENTS:

FOR THE COOKIES:

  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract, store-bought or homemade
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

FOR THE FROSTING:

  • 1 (8 oz.) bar cream cheese, room temperature
  • 1/2 cup white chocolate chips, melted in the microwave or double-boiler
  • 1 tsp. vanilla extract, store-bought or homemade
  • 2 cups powdered sugar

FOR THE TOPPING:

  • 1 cup dried cranberries, roughly chopped
  • 1/4 cup white chocolate chips, melted in the microwave or double-boiler

DIRECTIONS:

TO MAKE THE COOKIES:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a separate bowl, whisk together flour, baking soda and salt until well-blended. Set aside.
  3. Using an an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add in the eggs one at a time, beating in between to incorporate. Add the vanilla, then reduce the speed to low, and slowly add in the dry ingredients. Increase the speed to medium, and continue beating until well-combined. Fold in the white chocolate chips and cranberries, and mix until just-combined. (Do not overmix.)
  4. Cover and refrigerate dough for at least 1 hour. Then place dough by rounded tablespoon-fulls onto a baking sheet that has been prepared with parchment paper, at least 2.5-inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. Remove pan, and transfer the cookies to a cooling rack until cool. Repeat with remaining dough until all cookies are baked. Wait until cookies reach room temperature before adding frosting and toppings.

TO MAKE THE FROSTING:

  1. Using an electric mixer on medium speed, beat together the cream cheese and melted white chocolate until combined. (**Be sure that your cream cheese REALLY is at room temperature before adding the white chocolate. Otherwise the chocolate could seize up.) Add in the vanilla and mix until combined. Then reduce speed to low and add the powdered sugar. Mix until incorporated. Then use a rubber spatula to scrape down the sides of the bowl, and beat once more for 1 minute on medium speed until the frosting is smooth. You can add more powdered sugar for a thicker frosting.
  2. Spread the frosting on the cooled cookies. Then immediately sprinkle the frosted cookies with the chopped dried cranberries. And use a fork to drizzle on the frosting, swishing it back and forth over the cookies.

Recipe From : Gimme Some Oven

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