Cranberry Lemon Blondies Recipes

CRANBERRY-LEMON COOKIES

Steps:

• Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
• Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
• Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.

CRANBERRY-LEMON BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper and spray with nonstick cooking spray.
• Combine flour, sugar, baking powder, and salt together in a large bowl. Mix together butter, eggs, lemon juice, lemon zest, almond extract, and vanilla extract in another bowl until well combined. Add wet ingredients to the bowl with the dry ingredients and stir until well mixed. Mix in 1/2 cup of the cranberries and white chocolate chips.
• Spread batter into the prepared baking dish. Sprinkle remaining 1/4 cup of cranberries evenly over the top.
• Bake in the preheated oven until the edges are golden and the center is set, 20 to 25 minutes.
• Remove blondies from the oven to cool on a wire rack completely before slicing and serving.

CRANBERRY LEMON SANDWICHES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, lemon zest and salt; gradually add to the creamed mixture and mix well. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• FOR THE BLONDIE ~ In a microwave-safe bowl, melt butter.
• Stir in brown sugar, then transfer to a large mixing bowl & cool to room temperature.
• Preheat oven to 350 degrees F & grease a 13"x9" baking dish.
• Beat in eggs & vanilla.
• In another bowl whisk together flour, baking powder, salt & cinnamon, then gradually this flour mixture to butter mixture.
• Stir in cranberries & chopped chocolate ~ Batter will be thick.
• Spread into prepared baking dish & bake 18-21 minutes or until tootpick inserted near center comes out clean (DO NOT OVERBAKE!).
• Cool on wire rack.
• FOR THE FROSTING ~ In a large mixing bowl, beat cream cheese, powdered sugar & zest until blended.
• Gradually add half the melted chocolate, & beat until blended.
• Frost blondies, then sprinkle with chopped dried cranberries.
• Drizzle with remaining melted chocolate.
• Cut into bars & store in refrigerator.