O.k.....so what's a girl to do with that last little bit of cranberry sauce leftover from Thanksgiving?? That was my question. Well, how about swirl it into a cookie dough, add white chocolate chips and slivered almonds, and bake it in a pie dish? Sounded good to me.
I had copied down a recipe that originally came from Cassie over at Bake Your Day. It was for a cookie pie with white chocolate chips and sprinkles and it looked yummy! I decided to use the basic recipe, but leave out the sprinkles and add cranberry sauce and almonds. The result....DELICIOUS!! Try it out and see what you think. But....don't wait until next Thanksgiving.
White Chocolate and Cranberry Swirl Cookie Pie
2 1/4 cups bread flour
1/4 cup cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, at room temp.
1 1/4 cups sugar
2 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup white chocolate chips
1/2-2/3 cup whole berry cranberry sauce (mine was homemade)
2-3 tblsp. slivered almonds
Mix together the flour, cornstarch, baking soda, and salt and set aside. Cream the butter and sugar until creamy and smooth. Add the extracts and egg and beat until very fluffy and no streaks of batter remain, about 7-8 minutes.
Slowly add in the flour mixture on the lowest speed of the mixer. Mix in the chocolate chips and spread into a greased 9 1/2-10" pie dish.
Drop spoonfuls of the cranberry sauce over the top and swirl through dough with a knife.
Sprinkle the almonds over the top.
Bake at 375 degrees for 22-24 minutes.
The edges should be slightly browned and the center will be slightly underdone.
Let the "pie" cool completely before cutting. (The middle will sink as it cools)
Pretty festive looking, I think!