Cranberry Bliss Cookies Recipe 455

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CRANBERRY BLISS COOKIES



Cranberry Bliss Cookies image

This delicious cookie was inspired by cranberry bars at a popular gourmet coffee shop. Every bite is loaded with cranberries, vanilla chips and macadamia nuts.-Joan Stanton, Ellensburg, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 dozen.

Number Of Ingredients 14

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 large eggs
3 tablespoons grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups all-purpose flour
1 package (5.1 ounces) instant vanilla pudding mix
1-1/2 teaspoons baking soda
3/4 teaspoon salt
2 cups dried cranberries
1 package (10 to 12 ounces) vanilla or white chips
1 cup coarsely chopped macadamia nuts

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange zest and extracts. Combine the flour, pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cranberries, chips and nuts., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

Nutrition Facts :

CRANBERRY BLISS COOKIES



CRANBERRY BLISS COOKIES image

Categories     Chocolate

Yield 4 dozen

Number Of Ingredients 19

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
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
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

Steps:

  • To Make The Cookies: Preheat oven to 350 degrees F (175 degrees C). In a separate bowl, whisk together flour, baking soda and salt until well-blended. Set aside. 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. 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.) 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: 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. 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.

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