Cranberry and White Chocolate Cookie Sandwiches
Ingredients
Cranberry and White Chocolate Cookies
- 140 g butter room temperature
- 1/2 cup brown sugar
- 1/2 cup caster sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1½ cups plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- 125 g white chocolate chips
- 125 g Ocean Spray Dried Cranberries
Cranberry Cream Cheese Icing
- 50 g cream cheese room temperature
- 3 tbsp Ocean Spray Cranberry Sauce
- 3-4 cups icing sugar
Instructions
Cranberry and White Chocolate Cookies
- Preheat oven to 170°C. Cream the butter and sugars for at least 5 minutes until the mixture becomes light and fluffy.
- Add the egg and vanilla extract and beat well.
- Add the white chocolate, cranberries, flour, baking soda and baking powder. Beat on low speed until just combined (don't overwork the mixture or it can become tough).
- Dollop tablespoon sized balls of cookie dough onto lined baking trays.
- Bake until cookies are golden around the edges, around 12-14 minutes.
- Allow cookies to cool completely on a baking rack.
Cranberry Cream Cheese Icing
- Combine cream cheese and cranberry sauce in a bowl with electric beaters until thoroughly mixed through.
- Gradually add the icing sugar, beating until thick and creamy.
- Use a small offset spatula or a knife, spread a generous amount of icing on half of the cookies, and then sandwich them together with the remaining cookies.