Tea Times

The Art Institute of Charlotte Freshman chef Danielle Lacki

ReCharge® Super Charged Cranberry Blend

5 minutes

40 minute

SERVINGS: 20-24 pieces

1 lb. all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
1 ½ oz. sugar
1 tsp. salt
4 oz. butter, chilled
2 egg yolks
11 oz. half and half
2 oz. dark chocolate
2 oz. dried cranberries
2 oz. almonds
1 tsp. vanilla extract
2 cups powdered sugar
2 tbsp. butter, softened
1 tsp. vanilla
1 tsp. water
1 tbsp. milk
Preheat oven to 350°. Assemble all ingredients needed for recipe. In a medium sized mixing bowl, combine flour, sugar, salt, baking powder, and baking soda. Next, cut the butter into your dry mix leaving some noticeable small chucks no bigger than a pencil eraser. Mix the yolk into your half and half, then make a small well in the middle of your dry ingredients. Add the wet ingredients, and then fold together. Do not over mix. Add chocolate, cranberry, and almonds; fold in once or twice. Put the dough onto a lined sheet pan and make slight cuts on the top so that it can easily be broken apart after baking. Put it in the oven for 35-40 minutes and remove from heat when golden brown around the edges.

Tags: almond, dark chocolate, dried cranberries, fall recipe, ReCharge Super Charged Cranberry Blend, recipe, vanilla

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