Christmas is everywhere. Starbucks Cranberry Bliss Bars are back. My kids won’t stop singing Christmas Carols. Neighbours have their Christmas lights up. We are 10 days away from Advent Calendars & Christmas decorations. Bliss is in the air & Life is Good.
These White Chocolate Cranberry Kiss Cookies were created for a couple of reasons. First I absolutely adore cranberry bliss bars and could spend way too much money treating myself this season…so I needed to create my own version. Second I wanted to challenge myself again to see if I could create another cookie made with canola oil. And finally I wanted to create a holiday cookie that becomes a family tradition.
For those that didn’t catch my Pumpkin Cookie post, I am trying to win a trip to a food blogging conference next spring hosted by the Food Bloggers of Canada. I found making the pumpkin cookies with canola oil fairly simple and as such have been inspired to bake some more goodies using canola oil.
I even went as far as adding bacon to this recipe, just because I’m crazy like that!
In this process I came up against a mental block while trying to create a name for this cookie. So I shouted out for help on Facebook and I’m grateful to those who shouted back (Laurie) with ideas & suggestions & eventually a name for the new cookie.
- ½ cup brown sugar, packed
- ½ cup white sugar
- ¾ cup canola oil
- 2 eggs
- 2 tsp vanilla
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- ¾ cup white chocolate wafers, chopped
- ¾ cup dried cranberries
- 4 oz cream cheese (half a block), softened
- 2 cups icing sugar
- 1 tsp vanilla
- 4 tsp fresh lemon juice
- ½ cup dried cranberries, chopped
- Preheat oven to 325 degrees.
- In a bowl in this order add sugar(s), canola oil, eggs and vanilla. Whisk really well until combined.
- Next add your flour, baking soda and salt. Stir until everything is combined.
- Finally dump in your chopped white chocolate and ¾ cup cranberries. Mix one more time.
- I take about 1 tbsp of cookie dough and roll it in my hands to roughly form a ball. I then put it on a parchment lined baking sheet and press down just a little with my fingers flattening it. It puffs a little when cooking so leave at least 1 inch between cookies.
- Bake for 4 minutes, then turn and rotate cookie sheets in oven. Bake for another 4-6 minutes (watching carefully) or until cookies are lightly browned on the bottom.
- Let rest in pan for a few minutes then transfer to wire racks and let cool completely before icing with your glaze (below).
- Once you've glazed all your cookies sprinkle with chopped cranberries.