I have made Cranberry Bliss Bars before; based on the
cookie they sell at Starbucks this time of year. They are probably one of the
biggest favorites and work and I always get asked when I am making them again!
When I came across this recipe for a cookie version of the bar, I knew it would
be on this year’s list of Christmas cookies. I was really excited to make
these, and they ended up being served at a party that we had at work.
Since these were being served at a party, I made them on
the smaller side. This recipe made 5-1/2 dozen cookies, which is a really big
batch. You could halve this recipe and still make quite a nice batch of
cookies. The cookies themselves are easy to make, but the frosting is a little
more complex. White chocolate is fairly difficult to melt, as it can seize
really easily. I did melt mine in the microwave, in 30 second increments, which
worked this time, but sometimes that is too hot for the white chocolate.
Frosting 5-1/2 dozen cookies is very tedious, but it was
worth it in this case. These cookies are a little different than the other
versions of Cranberry Bliss Bars; these don’t contain any ginger, but they are
excellent and just perfect for the holidays. Cranberries and white chocolate is
such a great combination, and the cream cheese frosting makes these cookies even
better!
Cranberry Bliss Cookies
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temperature
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
1 cup white chocolate chips
1 cup dried cranberries
8 ounces cream cheese, room temperature
1/2 cup white chocolate chips, melted
1 teaspoon vanilla
2-3 cups powdered sugar
1 cup dried cranberries, roughly chopped
In a medium bowl, combine the flour, baking soda and
salt; set aside. In a large mixer bowl, combine the butter, sugar, and brown
sugar until light. Add the eggs, one at a time, beating for one minute after
each addition. Add the vanilla and stir to combine. Reduce the mixer speed to
low and gradually add the flour mixture. Stir in the white chocolate chips and dried
cranberries with a spatula. Wrap the dough in plastic wrap and refrigerate for
1 hour.
Preheat oven to 350 degrees. Line two baking sheets with
silicone baking mats.
Shape the dough into 1-1/4” balls and place on the
prepared baking sheets. Bake for 10-12 minutes, until very lightly browned
along the edges. Allow to cool on the baking sheets for 5 minutes before
removing to a wire rack to cool completely.
Make the frosting: in a large mixer bowl, beat the cream
cheese and melted white chocolate until smooth. Stir in the vanilla. Reduce the
mixer to low and gradually add the powdered sugar. Add two cups of powdered
sugar, and then add more powdered sugar if you need to thicken the frosting.
Spread the frosting on the cooled cookies and top with
chopped dried cranberries.
Recipe from Gimme Some Oven
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