|
Here is another real good one,Thanks,Kathy Martin
Christmas Cookies Are for giving
Cranberry Decadent Cookies
From the book Christmas Cookies Are for Giving. 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 (500 ml) all-purpose flour
1/2 cup (125 ml) Dutch process cocoa powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/2 cup (125 ml) unsalted butter, softened
1/2 cup (125 ml) solid vegetable shortening, softened
1/2 cup (125 ml) granulated sugar
1 cup (250 ml) firmly packed light brown sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) instant coffee granules
1 cup (250 ml) white chocolate chips
1 cup (250 ml) semi-sweet chocolate chips
1 cup (250 ml) dried cranberries
Preheat oven to 350°F (180°C). 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 (15 ml) of dough at a time onto baking sheets, spacing cookies about 2 inches (5 cm) 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. Makes about 48 cookies. These cookies are excellent for shipping.
|