White Chocolate Chunk-Cranberry Cookies

Hope you all had a wonderful Thanksgiving!!!
I hope you were all more controlled than me:)

I wanted to get some Holiday recipes out there for all of us to enjoy without guilt.
This one is perfect for not only feeling cozy on a snowy day, but letting your kids get away with eating cookies knowing it's not going to ruin there bodies.

White Chocolate Chunk-Cranberry Cookies:
2/3 c. packed brown sugar
1/2 c. granulated sugar (which is all natural sugar crystals, haha but we just used splenda and they tasted just as perfect)
2/3 c. shortening
1/2 c. butter or margarine, softened
1 tsp. finely shredded orange peel
1 tsp. vanilla
1 egg, or 1/4 c. fat free cholesterol-free egg product
2 1/4 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
2/3 c. dried cranberries
1 package (6 ounces) white chocolate bars, cut into 1/4 inch to 1/2 inch chunks

Directions:
Heat oven to 350 degrees. Beat sugars, shortening, butter, orange peel, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon.
Stir in flour, baking soda and salt. Stir in Cranberries and white baking bar chunks.

Drop dough by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet.

Bake 10 to 12 minutes or until light brown. Cool 1-2 minutes; remove from cookie sheet to wire rack, cool completely about 30 mins.

Drizzle with White Chocolate Glaze....MMMMMMMMMM....

White Chocolate Glaze:
1 package (6 ounces) white baking bars, white chocolate, chopped.
2 tsp. shortening

Directions:
Place ingredients in 2-cup microwavable measuring cup or deep bowl.
Microwave uncovered on high for 45 seconds; stir.
If baking bars don't melt, microwave 10 to 20 seconds at a time, stirring after each time, until melted.

Nutritional Facts:
Fiber 0g
Fat 5g
(saturated 2g)
Cholesterol 10g
Sodium 45g
Protein 1g
Carbohydrates 11g

*Feeds 5 1/2 dozen cookies.

(This recipe came out of my favorite Betty Crocker's Diabetic Cookbook)