Makes 5½ dozen cookies
Cranberry Bliss Cookies
For the Cookies:
- 1 Cup Butter, at room temperature
- ½ Cup Vegetable shortening
- 1 Cup Sugar
- 1½ Cups Brown Sugar
- 1 Tbs Vanilla extract
- 3 Eggs
- 4 Cups Flour
- 2 tsp baking soda
- ½ tsp salt
- ½ Cup Candied ginger, finely chopped
- 1 Tbs Orange zest
- 1 Cup Cranberries, finely chopped
- 11 oz White chocolate chips
For the Frosting:
- 4 oz Cream Cheese, at room temp
- 4½ Cups Powdered Sugar
- 1 tsp orange juice
- 1 Tbs Corn syrup
- 1 tsp Vanilla Extract
– Preheat oven to 350 and line two baking sheets with parchment paper or silicone baking mats.
– In the bowl of a stand mixer cream the butter, vegetable shortening and granulated and brown sugar until smooth and creamy (about 2 minutes). Scrape down the sides of the bowl with a spatula and then add the vanilla extract and the eggs. Beat until combined.
– Next add in the flour, baking soda, salt and orange zest and beat until combined, then add in the finely chopped ginger and cranberry pieces and beat again until all combined, then with a wooden spoon stir in the white chocolate chips.
– Scoop 1 Tbs of cookie dough onto the prepared cookie sheets (i got 12 per cookie sheet) and press down a little and then bake for 11 minutes. Remove from oven, allow to cool for a few minutes, then transfer to a cooling rack and repeat the baking process with all the dough.
– For the filling:
– To make the frosting start by creaming the cream cheese and then scrape the sides of the bowl and add the powdered sugar, vanilla extract and corn syrup. Beat until a smooth consistency (I beat my frosting for about 3-5 minutes). Spoon frosting into a piping bag and then frost the cookies by making a zig-zag pattern over the cookies. Allow the cookies to cool until the frosting is stiff to touch, then store in an air tight container until ready to enjoy!