Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2
cup sweetened dried cranberries
1/2
cup white vanilla baking chips
3/4
cup cream cheese whipped ready-to-spread frosting (from 12-oz container)
2
tablespoons brandy
Preparation
Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
In large bowl, break up cookie dough. Stir in cranberries and vanilla baking chips.
Shape dough into 1-inch balls; place 2 inches apart onto ungreased cookie sheets.
Bake 10 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In small bowl, stir frosting and brandy until well blended. Frost cookies. Store in refrigerator.
