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Cookies to Die For!
by Bev Shaffer
Flavor-wise, there is a little bit of blondie in all of us.
Bev's Bites: Be sure your white chocolate has cocoa butter listed in the ingredients . . . other-wise, it's simply an overly sweet confectionary coating.
Makes about 12


• 1/2 cup unsalted butter, room temperature, plus additional, melted, for brushing foil
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 cup unbleached, all-purpose flour, divided
• 1/2 cup plus 1 tbsp. dried cranberries, snipped into pieces
• 1/2 cup coarsely chopped white chocolate
• 1 cup fresh cranberries, coarsely chopped


Heat oven to 350 degrees. Line a 9" square baking pan with foil, then lightly brush foil with melted butter.

Using an electric mixer, in a large bowl, beat the butter and sugars until light and fluffy. Scrape down sides and bottom of bowl.

Mix in the baking powder, baking soda, and salt. Beat in the eggs and vanilla until well combined. Scrape down sides and bottom of bowl.

In a small bowl, toss 1 tbsp. of the flour with the dried cranberries and white chocolate pieces just until lightly coated.

Stir the remaining flour into the batter mixture just until blended. Stir in the cranberries and white chocolate pieces. Gently spread batter into prepared pan and top with the chopped fresh cranberries.

Bake for 22 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

Use foil overhang as handles and lift the Blondie with the foil from the pan. Cut into bars. Remove foil and serve.


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