A few of you mentioned the cranberry bliss bars from Starbucks when I asked about your favorite holiday treat. And while I’m not sure it is technically a cookie, I’ve decided to include it in the 12 days of cookies… I was going to make them anyway, so why not?
[Note: this recipe is in no way affiliated with Starbucks and any resemblance to a Starbucks’ product is purely, blissfully coincidental].
I ran across this recipe a couple of years ago on My Little Mochi. Have you seen her site? I love all of the cute things she makes. So talented. And the bunny bowls she used to eat her cranberry bliss bars from are adorable.
Anyway, back to the recipe. It is goood. I make one pan of these each holiday season. I. Must. They are rich enough that a little really goes a long way, but I love to have one with an afternoon cup of tea. The ginger, white chocolate, cranberry, and cream cheese-lemon frosting all come together to create… bliss.
Take that Day 5.
Mock Cranberry Bliss Bars
(adapted from My Little Mochi)
1 cup (2 sticks) butter, softened
1 1/4 cups brown sugar
1 1/2 teaspoons vanilla
1 teaspoon powdered ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup dried cranberries, chopped
6 ounces (about 3/4 cup) white chocolate chips (or chopped white chocolate)
4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla
1/3 cup dried cranberries, chopped
1/2 cup powdered sugar
2 tablespoons vegetable shortening
1-2 tablespoons milk
- Preheat oven to 350 degrees.
- In a medium bowl, mix together the butter and brown sugar until smooth. Add eggs, vanilla, ginger, and salt. Mix well.
- Gradually add flour. Mix until smooth. Stir in cranberries and white chocolate.
- Pour the batter into a well-greased 9×13-inch pan. Use a spatula to evenly spread the batter in the pan.
- Bake 30-40 minutes, until edges are light brown. Allow to cool completely before frosting.
- Make the frosting: Mix together the cream cheese, powdered sugar, vanilla and lemon juice until completely smooth. Set aside the cranberries.
- Make the drizzling icing: In a small bowl, whisk together powdered sugar, milk and vegetable shortening. Use enough milk to make a thick but drizzly consistency. I used closer to 2 tablespoons. [at first it will seem like the vegetable shortening is just going to clump things up, but if you mix the milk in first it will all whisk together smoothly].
- When the cake (er, cookie?) is fully cooled, frost. Sprinkle the top with cranberries.
- Put the drizzling icing into a ziploc bag and snip off a tiny bit of the corner (or use pastry bag fitted with small tip). Drizzle the icing on top in zig-zags or whatever pattern you like.
- Cut into squares or triangles. And enjoy it with a good cup of coffee…