Posting this German cookie here for safekeeping until Christmas time. Have not tried this yet, but the combination of ingredients looks more than promising.
- 2 cups all-purpose flour
- 1⁄2 cup Dutch-processed cocoa powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup vegetable shortening
- 1⁄2 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup dried cranberries
- Preheat oven to 350 F (180 C). Line baking sheets with parchment paper.
- Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.
- In a large bowl use an electric mixer to beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before next addition.
- In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine.
- Gradually add dry ingredients, mixing until combined.
- Stir in by hand white chocolate chips, semi-sweet chocolate chips, and dried cranberries.
- Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.
- Store in airtight containers at room temperature for up to 1 month.