Combine Kinnikinnick All Purpose Flour Blend, baking soda and salt. Set aside.
Cream butter, vanilla, and sugars until light and fluffy, add eggs one at a time, beating well after each addition. Slowly add dry ingredients to creamed mixture alternating with water. Mix until fully incorporated. Add cranberries and white chocolate chips, stir until combined. Chill dough for 30 minutes.
Preheat oven to 350°F (176°C), lightly spray cookie sheet or line with parchment paper.
Drop by the spoonful onto prepared cookie sheet, press slightly. Bake at 350°F for 10-12 minutes.
Yields 60 cookies
Mix cream cheese until soft, scrapping down in between mixing. Slowly add icing sugar to cream cheese, mix until smooth. Add vanilla and mix until combined.
Spread icing mixture on cooled cookies. Top with cranberries and drizzle with melted white chocolate. This is a soft icing, it will not set up hard.
Tips & Variations
- It is important to press these cookies slightly. They do not flow in the oven. Cookies will keep best if stored in an air tight container with parchment between each layer.