18 days to Christmas - Cookie day 3

I got this recipe from Diana's Desserts. She is all about desserts. I have tried her recipes and they are good. I haven't yet tried this one but I plan to. I am hoping to make this with my daughters who are 10 yrs old. yes they are tiwns. I love them very much. They are my BFFs. We plan to make these for their school friends.

Cranberry Decadent Cookies

Dried cranberries and cinnamon transform this reverse chocolate chip cookie into a holiday favorite. The coffee granules enhance the flavor of the chocolate.
Below is one of the great recipes found in the book Christmas Cookies Are for Giving. The book features 48 other great Christmas cookie recipes, plus baking tips, tips on packaging cookie gifts, tips on shipping cookies, and tips on making Gifts in a Jar.

Ingredients
2 cups (500 ml) all-purpose flour
1/2 cup (125 ml) Dutch process cocoa powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/2 cup (125 ml) unsalted butter, softened
1/2 cup (125 ml) solid vegetable shortening, softened
1/2 cup (125 ml) granulated sugar
1 cup (250 ml) firmly packed light brown sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) instant coffee granules
1 cup (250 ml) white chocolate chips
1 cup (250 ml) semi-sweet chocolate chips
1 cup (250 ml) dried cranberries

Instructions
Preheat oven to 350F (180C). Grease two baking sheets or line them with parchment paper. Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.
In a large bowl beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before additions. 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 white chocolate chips, semi-sweet chocolate chips, and dried cranberries.
Drop 1 tablespoon (15 ml) of dough at a time onto baking sheets, spacing cookies about 2 inches (5 cm) 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.
Makes about 48 cookies.

For more recipes go to : http://www.dianasdesserts.com/