Cranberry and White Chocolate Frosted Biscuit Cookies

Cranberry and White Chocolate Frosted Biscuit Cookies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

Cookies:

  • 6 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Butter, Room Temperature
  • 2 Cups Granulated Sugar
  • 3 Eggs
  • 1 Tablespoon Vanilla
  • 1 1/2 Cups Sour Cream

Frosting:

  • 1/2 Cup Butter, Room Temperature
  • 1 (8-oz.) Package of Cream Cheese, Room Temperature
  • 1 Teaspoon Vanilla
  • 2 Cups Powdered Sugar
  • 3 Tablespoons Heavy Whipping Cream
  • Zest of 2 Lemons

Decoration:

  • 1/2 Cup Craisins, Roughly Chopped
  • 1 Cup White Chocolate Chips
  • 2 Teaspoons Crisco

Directions:

Cookies:

  1. In a medium bowl, whisk flour, baking soda, baking powder, and salt; set aside.
  2. Cream butter and granulated sugar on low speed for 3 minutes.
  3. Add eggs, one at at a time, mixing till well incorporated.
  4. Add the vanilla and sour cream and mix for 2 minutes.
  5. Slowly add the dry ingredients, on low speed, and mix until just combined.
  6. Divide dough into two sections. Flatten into rectangles about 1 1/2-inches thick, then wrap with plastic wrap. Chill in refrigerator overnight.
  7. Preheat oven to 425 degrees.
  8. Line baking sheet with a Silpat or parchment paper.
  9. Generously flour a work area and rolling pin. Roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet.
  10. Bake for 7 to 8 minutes, until pale golden.
  11. Transfer cookies to a wire rack to cool.

Frosting:

  1. In a large bowl, cream together butter, cream cheese, and vanilla, on medium speed for 2 minutes.
  2. Slowly mix in powdered sugar, on low speed.
  3. Add cream slowly, on low speed.
  4. Mix in lemon zest.

Decoration:

  1. Spread the cooled cookies with frosting.
  2. Spinkle cranberries evenly over the frosted cookies.
  3. Microwave white chocolate chips and Crisco for 1 minute, stir and then microwave in 15 second intervals, just until melted.
  4. Drizzle white chocolate mixture over the cookies, using the tines of a fork.
  5. Allow cookies to sit overnight to harden the frosting. Store in an airtight container in the refrigerator.

Suggestions:

  • If you don’t have a round cookie cutter you can use a drinking glass to cut out the cookies. Make sure to dip the lip of the glass into flour before cutting each cookie.
  • When storing cookies, place a sheet of wax paper between each layer of cookies.
  • This recipe will yield approximately 4 1/2 dozen cookies.

Improvements:

  • Add green food coloring to the frosting to make festive Christmas cookies.
  • Add finely chopped macadamia nuts on top of the frosting, before drizzling with white chocolate.

Cranberry and White Chocolate Frosted Biscuit Cookies

Cranberry and White Chocolate Frosted Biscuit Cookies

Ingredients:

    Cookies:
  • 6 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Butter, Room Temperature
  • 2 Cups Granulated Sugar
  • 3 Eggs
  • 1 Tablespoon Vanilla
  • 1 1/2 Cups Sour Cream
  • Frosting:
  • 1/2 Cup Butter, Room Temperature
  • 1 (8-oz.) Package of Cream Cheese, Room Temperature
  • 1 Teaspoon Vanilla
  • 2 Cups Powdered Sugar
  • 3 Tablespoons Heavy Whipping Cream
  • Zest of 2 Lemons
  • Decoration:
  • 1/2 Cup Craisins, Roughly Chopped
  • 1 Cup White Chocolate Chips
  • 2 Teaspoons Crisco

Directions:

    Cookies
  1. In a medium bowl, whisk flour, baking soda, baking powder, and salt; set aside.
  2. Cream butter and granulated sugar on low speed for 3 minutes.
  3. Add eggs, one at at a time, mixing till well incorporated.
  4. Add the vanilla and sour cream and mix for 2 minutes.
  5. Slowly add the dry ingredients, on low speed, and mix until just combined.
  6. Divide dough into two sections. Flatten into rectangles about 1 1/2-inches thick, then wrap with plastic wrap. Chill in refrigerator overnight.
  7. Preheat oven to 425 degrees.
  8. Line baking sheet with a Silpat or parchment paper.
  9. Generously flour a work area and rolling pin. Roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet.
  10. Bake for 7 to 8 minutes, until pale golden.
  11. Transfer cookies to a wire rack to cool.
  12. Frosting:
  13. In a large bowl, cream together butter, cream cheese, and vanilla, on medium speed for 2 minutes.
  14. Slowly mix in powdered sugar, on low speed.
  15. Add cream slowly, on low speed.
  16. Mix in lemon zest.
  17. Decoration:
  18. Spread the cooled cookies with frosting.
  19. Spinkle cranberries evenly over the frosted cookies.
  20. Microwave white chocolate chips and Crisco for 1 minute, stir and then microwave in 15 second intervals, just until melted.
  21. Drizzle white chocolate mixture over the cookies, using the tines of a fork.
  22. Allow cookies to sit overnight to harden the frosting. Store in an airtight container in the refrigerator.
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ORIGINALLY POSTED 12/11/2013




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