Cranberry Blondies
Festive, scrumptious, thick, and chewy are just a few words that describe These Blondies. They have a rich sweet taste that is complimented with the tartness of cranberries. A wonderful holiday cookie.
Recipe type: Dessert | Bar Cookie
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: One 10½" x15½" x1" Jelly Roll Pan Prep: Greased Oven Temp: 350° Yield: 3 Dozen Bars Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips, Chocolate Types
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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cookie Hints and Tips, Chocolate Types
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Batter:
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature, divided
- ¾ cup firmly packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- 1 cup walnuts, coarsely chopped and divided
- ½ cup dried cranberries
- ½ cup coarsely chopped white chocolate bars (or chips)
- 1 cup fresh cranberries
Instructions
Preheat oven to 350 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan with shortening.
Batter:
- In a medium mixing bowl, combine flour, baking soda, and salt; whisk together to mix. Set aside.
- In a medium heavy saucepan, warm ½ cup butter over medium-low heat until it is almost melted, but some solid pieces still remain. Remove from the heat and add the brown sugar, stir with a wooden spoon or rubber spatula until thoroughly mixed. Set aside.
- In a large mixing bowl, combine the remaining ½ cup butter and granulated sugar; use an electric mixer or wooden spoon and beat together until thoroughly mixed. Add eggs one at a time, mixing well after each addition. Add the melted butter and brown sugar (if the mixture has solidified, warm briefly over low heat to melt.) Beat on medium speed until thick and creamy, about 1 minute, scraping down the side of the bowl as needed. Add the vanilla, beat until thoroughly mixed.
- Reduce the mixer speed to low and add the dry ingredients in two additions, mixing only until combined.
- Remove the bowl from the mixer. Using a large wooden spoon or rubber spatula, fold in ½ cup of the walnuts, dried cranberries, and white chocolate.
- Scrape the batter into the prepared jelly roll pan; use the back of a large spoon to spread it evenly. Sprinkle the fresh cranberries over the top of the batter, and lightly press the cranberries into the batter. Sprinkle the remaining walnuts over the top.
- Bake: Bake 28 to 30 minutes, or until the top is golden brown and the edges just begin to pull away from the sides of the pan. Do not over-bake. Remove pan from the oven and place on a wire cooling rack to cool for 1 hour, and then cut into 2 inch bars.
Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
Adapted from: Walter, Carole, Great Cookies, Clarkson Potter Publishers, New York, 2003