It’s amazing what a little snow and the holidays will do for relationships. Here is a picture of our kids. They actually liked each other this week. They must know that Santa is watching.
Today’s Christmas Cookie Crunch recipe is one we made up but you might notice a strong resemblance to a certain Seattle-based coffee shop’s cranberry bar… just in case you don’t have them available on every street corner like we do here. Yeah, right.
- 3/4 cup of white sugar
- 1/2 cup of brown sugar
- 1/2 cup of shortening
- 1/2 cup of butter
- 1 egg
- 2 cups flour
- 1 teaspoon salt
- 6 oz. package Craisins
Mix dough well & spray 11×15 pan with baking spray or line with parchment paper.
Optional step: Chop about 2 cups of walnuts and place on the bottom of your baking sheet.
Gently spread dough over walnuts.
Yummers! Bake at 350 for 15 minutes (or less for chewier bars) until light golden brown.
Melt 12 to 16 oz. white chocolate in double boiler. You can add a tablespoon of shortening to make it shiny if you like.
Frost bars with melted white chocolate.
Sprinkle more Craisins on top and cut into bars. These are great for freezing.
Optional topping if you really want to be just like the coffee shop: Wait for bars to cool & ice with a container of store bought cream cheese frosting then drizzle white chocolate over the bars in pretty design. Finish with Craisins and cut into triangles instead of bars… now charge an arm & a leg for just one and you will be talented and rich!
Mmmmmmm…… now all I need is a latte in a red cup! Coffee anyone?