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Cranberry-Orange Blondies




Source of Recipe


web/don't remember


List of Ingredients




1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups dried cranberries (I would omit-pok)
3/4 cup firmly packed light brown sugar
1/2 cup water (I would substitute 3/4 C cranberry sauce-pok)
1/2 cup unsalted butter
1 cup white-chocolate baking morsels
2 eggs
1/2 cup freshly squeezed orange juice
1/2 cup whole milk
1 cup chopped pecans

ICING:
1 1/2 cups sifted confectioners' sugar
2 tablespoons unsalted butter, softened
2 teaspoons grated fresh orange rind
2-3 tablespoons whole milk
grated fresh orange rind, as garnish (optional)



Recipe



Heat oven to 350°F. Oil a 15x10x1" jellyroll pan. Sift flour with baking soda and salt and set aside.

In medium-sized saucepan, combine cranberries, brown sugar, water and butter. Cook over low heat for 5 minutes, stirring until cranberries soften. Remove from heat.

Place in large mixing bowl and stir in white chocolate morsels until melted. Beat in eggs until combined.

Alternately add sifted flour mixture with orange juice and milk. Blend until smooth after each addition. Stir in pecans.

Spread evenly into prepared baking pan. Bake at 350 degrees for 25 to 30 minutes. Let cool.

In medium mixing bowl, combine sugar, butter and orange rind. Add milk and blend until of smooth consistency. Spread evenly over cooled blondies. Garnish with grated orange rind, if desired. Makes 4 dozen.

Per cookie: 110 calories, 1 gram protein, 6 grams fat, 2 grams saturated fat, 15 grams carbohydrate, 1 gram fiber, 16 milligrams cholesterol, 53 milligrams sodium