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Recipe: Cranberry Decadent Cookies

Desserts - Cookies, Brownies, Bars
CRANBERRY DECADENT COOKIES

"Dried cranberries and cinnamon transform this reverse chocolate chip cookie into a holiday favorite. The coffee granules enhance the flavor of the chocolate."



2 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup solid vegetable shortening, softened
1/2 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1 cup dried cranberries

Preheat oven to 350 degrees F. Grease two baking sheets or line them with parchment paper.

Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.

In a large bowl beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before additions.

In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine. Gradually add dry ingredients, mixing until combined. Stir in white chocolate chips, semi-sweet chocolate chips, and dried cranberries. Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2-inches apart.

Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.

Store in airtight containers at room temperature for up to 1 month. These cookies are excellent for shipping.

Makes about 48 cookies

Source: Christmas Cookies Are for Giving by Kristin Johnson and Mimi Cummins
MsgID: 0225658
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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