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Cranberry and White Chocolate Brandy Cookies

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  0 reviews
  • 20 min prep time
  • 60 min total time
  • 5 ingredients
  • 14 servings
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This holiday season, add a touch of brandy to bring your cookies above the rest!

Inspired Taste
December 13, 2011

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/2
cup sweetened dried cranberries
1/2
cup white vanilla baking chips
3/4
cup cream cheese whipped ready-to-spread frosting (from 12-oz container)
2
tablespoons brandy

Steps

  • 1 Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
  • 2 In large bowl, break up cookie dough. Stir in cranberries and vanilla baking chips.
  • 3 Shape dough into 1-inch balls; place 2 inches apart onto ungreased cookie sheets.
  • 4 Bake 10 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 5 In small bowl, stir frosting and brandy until well blended. Frost cookies. Store in refrigerator.
  • 1 Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
  • 2 In large bowl, break up cookie dough. Stir in cranberries and vanilla baking chips.
  • 3 Shape dough into 1-inch balls; place 2 inches apart onto ungreased cookie sheets.
  • 4 Bake 10 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 5 In small bowl, stir frosting and brandy until well blended. Frost cookies. Store in refrigerator.

Expert Tips

Replace brandy in frosting with a dark rum for a slightly different flavor.

Add 1/3 cup chopped pecans to the cookie dough for an extra crunch.

Nutrition Information

No nutrition information available for this recipe
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