Cranberry Cookie Image Used Under Creative Commons License From Pinterest.com
Citizens, tell me who DOESN’T love delicious, soft and chewy cookies?
Especially when they are geared to an adult palate: not too sweet, with dried cranberries, dark and white chocolate pieces and a good hint of vanilla, cardamom and nutmeg!
Answer: no Citizen of TFD Nation! 🙂
These are for you, my most loyal, the tens of thousands (quite literally) who have chosen to follow their beloved and transcendent leader to culinary epiphanies undreamt of by those who have yet to receive our gospel!
Battle on – The Generalissimo
The Hirshon Spiced Cranberry Cheesecake Cookies
Ingredients
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup light brown sugar
- 4 oz cream cheese - softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla paste (preferred) or vanilla extract
- 1 teaspoon freshly-ground cardamom
- ½ teaspoon freshly-ground nutmeg
- ¾ cup dried cranberries
- 2 ½ oz best-quality white chocolate - finely chopped
- 2 ½ oz best-quality dark chocolate - finely chopped
Instructions
- Preheat the oven to 350 F and line pans with parchment paper.
- Whisk together flour, salt and baking powder and set aside.
- Beat butter with spices, sugar and cream cheese until light and fluffy.
- Add egg and vanilla and mix well. Gradually add flour mixture and mix until it’s well combined. Stir in chopped dark and white chocolates. Stir dried cranberries gently into the batter.
- Drop a heaping tablespoon of batter onto a pan, leaving an inch of space between.
- Set the cookies in the refrigerator for 5-10 minutes before baking.
- Bake for 13-15 minutes (until the edges become golden brown).Let them cool a few minutes in the pan, then transfer them to a wire rack to cool completely.
- Store in the fridge.
Recipe Copyright The Food Dictator Website, All Rights Reserved
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Love cheesecake, love cookies, love this recipe 😉
This look so tasty!