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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 40 |
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This was the result of an over-burdened fridge and pantry - and I couldn't have been happier with the results! Cream cheese in place of more traditional butter gives these a great body without the grease, and the hint of orange extract makes you go hmm ! Read more ! These cookies are so varied in texture that you'll be reaching for another before you know it... and why not? Ingredients:
1 cup flour |
1 cup spelt flour |
1 tsp baking soda |
1/2 tsp kosher salt |
1/2 cup cream cheese, softened |
1/2 cup shortening |
1/2 cup packed brown sugar |
1/2 cup sugar |
1 tsp custard powder |
2 tbsp cold water |
1/2 tbsp vanilla |
1/ tsp orange extract |
1/4 cup chocolate chips |
1/2 cup toasted pumpkin seeds |
1/4 cup dried cranberries |
Directions:
1. Preheat the oven to 350 F.
2. Combine flours, baking soda and salt in a small bowl, set aside.
3. Separately, combine cheese, shortening, and sugars until fluffy.
4. Whisk together custard powder, water and extracts in a small dish, beat into cheese mixture.
5. Gradually beat in flour mix.
6. Fold in chocolate chips, pumpkin seeds and cranberries.
7. Bake on an ungreased cookie sheet 8 minutes.
8. Cool 2 minutes on sheets, then remove to wire rack to cool completely.
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