Chewy Cranberry and White Chocolate Chip Cookies

Chewy Cranberry and White Chocolate Chip Cookies
 

1.5 cups (3 sticks) unsalted butter, softened to room temperature

1.5 cups dark brown sugar

1/2 cup granulated sugar

2 large egg, at room temperature

4 teaspoons vanilla extract

4 cups all-purpose flour

4 teaspoons cornstarch

2 teaspoon baking soda

1 teaspoon salt

1.5 cups white chocolate chips (11 oz bag)

1.5 cups dried cranberries

 

Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.

 

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.

 

 

 

Preheat oven to 350F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet.  If the cookies are a little puffy, lightly press down on them with the back of a spoon. Transfer to cooling rack.  Be sure you do not place dough on cookie sheets until the pans are completely cool.

 

 

 This recipe comes from Sally's Baking Addiction.  She has soo many delicious recipes! 

Caramel Apple Cheesecake Bars

 

 

Caramel Apple Cheesecake Bars

 

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

 

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

 

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

 

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

 

Drizzle:

1/2 cup caramel topping for drizzling after baked

                             

 

Preheat oven to 350 degrees F.

 

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

 

 

 

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

 

 

 

For the streusel topping: In a small bowl, combine all ingredients.  Sprinkle Streusel topping over apples.

 

 

 

 

 

Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

 

 

 

This recipe comes directly from The Girl Who Ate Everything blog!

Lemon Shortbread Bars

Lemon Shortbread Bars

2 cups better, softened

1 cup sugar

1/4 cup lemon juice

4 teaspoons freshly grated lemon zest

4 1/2 cups all-purpose flour

 

1 cup powdered sugar

2 tablespoons butter, softened

2 tablespoons lemon juice

 

1 tablespoon freshly grated lemon zest

Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs.

 

 

 

Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake 30-35 minutes or until light golden brown. Cool completely.

 

 

 

 

Combine all glaze ingredients in small bowl with wire whisk until smooth.

 

 

Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon zest, if desired. Let stand 30 minutes to set. Cut into 2 1/2x1-inch strips.

This recipe comes from the Land O Lakes website!

Funfetti Cake Batter Cookies

Funfetti Cake Batter Cookies

1 box vanilla cake mix
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles.

Drop by spoonfuls onto a cookie sheet.  Bake for 10 minutes.

Allow to cool on cookie sheet before transferring to cooling rack because they will be very soft at first.

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Funfetti Cake Batter Cookies

1 box vanilla cake mix
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1 C color sprinkles

Preheat oven to 350°. In a large bowl, mix together the cake mix and baking powder. In a small bowl, mix together the eggs, oil and vanilla. Add the egg mixture to the cake mixture and stir to combine. Stir in the sprinkles. Drop by spoonfuls onto a cookie sheet. Bake for 10 minutes. Allow to cool on cookie sheet before transferring to cooling rack because they will be very soft at first.

 

Chocolate Fondue

Chocolate Fondue

1 cup evaporated milk
1 1/2 cup semisweet chocolate chips
1 teaspoon vanilla

Combine all ingredients in a saucepan. Cook over medium heat until chocolate is completely melted. Remove from heat. Serve in fondue pot.

Use dippers such as hazelnut or almond biscotti, salted pretzel sticks, cubed pound cake, sliced bananas, strawberries, sectioned navel oranges, ripe fresh diced pineapple.

* Recipe found here.

Swedish Coconut Cookies

Swedish Coconut Cookies are a Scandinavian treat! I absolutely love the sweet, buttery, and crumbly texture of these cookies. This cookie is type of shortbread cookie with a high proportion of butter to flour and sugar. The dough can often appear very dry. If it’s too dry to form the dough, you can add a bit of soft butter, one tablespoon at a time until you reach the desired consistency.

Swedish Coconut Cookies

1 cup butter

1 cup shortening

1 1/3 cup sugar

1 1/2 teaspoon vanilla

3 2/3 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

Scant teaspoon salt

2 cups coconut

Cream the butter, shortening, and sugar together. 

 Add the remaining ingredients. 

Mix well and roll into 1 inch balls. Place balls on a cookie sheet and flatten with a glass or fork dipped in sugar. 

Baking until light brown – roughly 15 minutes at 350 degrees.

Makes 5 dozen.