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Cranberry Decadent Cookies

Cranberry Decadent Cookies Recipe



1/4 cup all-purpose flour (this is not a typo)

1/4 cup cocoa powder

1 teaspoon cinnamon

1/8 teaspoon baking powder

6 tablespoons butter, softened

1/2 cup sugar

2 large eggs

8 ounces semi-sweet chocolate, chopped

2 cups white chocolate chips, divided

1 cup dried cranberries

1 pinch salt


Preheat oven to 350 F.
Grease large cookie sheets. Melt semi-sweet chocolate
over low
heat in the top of a double boiler or in the microwave (at 50% power) and cool.

dry ingredients: flour, cocoa, cinnamon, baking powder and salt.
In a large
bowl, cream
butter. Add sugar and beat until light and fluffy. Add eggs and beat until smooth.
Stir in
melted chocolate. Add dry ingredients and mix well. Fold in 1 cup white chocolate
and the dried cranberries. If dough feels very soft or wet, chill for 10 minutes.

Drop by
teaspoons on to greased cookie sheets.
Bake until cookies look dry and cracked
but still
feel soft when pressed lightly, about 8 minutes.
Remove from oven and let stand
on sheets
3 minutes. Remove to rack and let cool completely.
Place 1 cup white chocolate
chips in a<
microwaveable bowl. Microwave on medium (50%) power for 30 seconds. Stir. Continue
microwaving for 10 seconds and stir again. Repeat just until white chocolate
is melted.

Scrape melted white chocolate into a ziplock baggie. With a sharp scissors,
snip off a very
small corner of the baggie. Drizzle top of cookies with zig-zags of melted white

Cool until chocolate is set.
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