Cranberry and White Chocolate Cookie Sandwiches

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INGREDIENTS

  • CRANBERRY AND WHITE CHOCOLATE COOKIES
  • 140g butter (room temperature)
  • ½ cup brown sugar
  • ½ cup caster sugar
  • 1 egg (room temperature)
  • 1 tsp vanilla extract
  • 1½ cups plain flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 125g white chocolate chips
  • 125g Ocean Spray Dried Cranberries
  •  
  • CRANBERRY CREAM CHEESE ICING
  • 50g cream cheese (room temperature)
  • 3 tbsp Ocean Spray Cranberry Sauce
  • 3-4 cups icing sugar

DIRECTIONS

CRANBERRY AND WHITE CHOCOLATE COOKIES

1. Preheat oven to 170°C. Cream the butter and sugars for at least 5 minutes until the mixture becomes light and fluffy.
2. Add the egg and vanilla extract and beat well.
3. 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).
4. Dollop tablespoon sized balls of cookie dough onto lined baking trays.
5. Bake until cookies are golden around the edges, around 12-14 minutes.
6. Allow cookies to cool completely on a baking rack.

CRANBERRY CREAM CHEESE ICING

1. Combine cream cheese and cranberry sauce in a bowl with electric beaters until thoroughly mixed through.
2. 
Gradually add the icing sugar, beating until thick and creamy.
3. 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.

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