White Chocolate Cranberry Blondies Recipe

White Chocolate Cranberry Blondies Recipe

  • Carlini Cooking Spray
  • 1 cup Southern Grove Dried Cranberries
  • 2 cups hot water
  • 3/4 cup Countryside Creamery Unsalted Butter, softened
  • 1 1/2 cups Baker's Corner Brown Sugar
  • 4 teaspoons Stonemill Essentials Pure Vanilla
  • 1 Goldhen Large Eggs
  • 1 1/2 cups Baker's Corner All Purpose Flour
  • 1 teaspoon Baker's Corner Baking Powder
  • 1/2 teaspoon Stonemill Essentials Iodized Salt
  • 1 cup Baker's Corner White Chocolate Baking Morsels
  1. Preheat oven to 350 degrees F. Coat a medium sheet pan with cooking spray and line with parchment paper.
  2. In a small bowl, rehydrate the dried cranberries by combining with hot water. Let sit for one minute. Drain.
  3. In a medium bowl, cream together the butter and brown sugar with an electric mixer. Add the vanilla and eggs, one at a time.
  4. In a medium bowl, combine the flour, baking powder and salt. Add to the butter mixture and mix to combine.
  5. Fold in the cranberries and white chocolate morsels. Evenly press the batter into prepared pan.
  6. Bake for 18-20 minutes until the top is a light golden brown. Allow to cool for 20 minutes.
  7. Cut into squares or create shapes with holiday cookie cutters.
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