Wednesday, January 21, 2009

Chocolate Coated Cranberry Sugar Cookies

1 pkg. Pillsbury Sugar Cookie Dough
1 cup milk chocolate toffee bits
1 cup dried cranberries
*6 oz. milk chocolate chips
*6 oz. white chocolate chips

Let cookie dough set out to soften. Flatten out cookie dough on waxed paper into rectangular shape to about a ¼ to ½ inch thickness. Sprinkle cranberries and toffee bits over dough and press them into the dough. Roll up dough jelly roll fashion. Cut off pieces and roll into a ball. Place onto cookie sheet and flatten slightly. Bake at 350 for 10 to 12 minutes. Let cookies cool and then decorate with melted milk chocolate and white chocolate chips.

Melt milk chocolate chips in microwave and spread a coating of chocolate over tops of cookies. Once this coating has set up, melt your white chocolate chips in a freezer bag in the microwave. Snip a tiny piece off at the corner bottom end of the bag and then squeeze the bag to make little zig zag lines across the milk chocolate coating. Wait until the icing has set up before storing in a container.

*It does not take the entire bag to decorate the tops of the cookies.


--Judy G.

No comments:

Post a Comment