Prep: 10 mins
Cook: 15 mins
Yields: About 30 pieces
1 package Organic Chocolate Chippy Cookie Mix
6 tablespoons butter, room temperature
1/4 cup white chocolate chips
1/4 cup dried cranberries
1/2 cup pecans, toasted and rough chopped
3/4 cup powdered sugar
1/2 teaspoon cinnamon
pinch of cayenne
1-2 tablespoons milk
Preheat oven to 350ºF. With a hand mixer, whip butter in a large bowl until creamy, then add the egg and thoroughly combine.
Blend in the dry mix until the mixture comes together to make a dough. Slowly add the white chocolate chips, cranberries and toasted pecans then form the dough into a ball with your hands.
On a parchment-lined sheet pan, press the dough evenly until it is as flat as possible (about 1/4 inch thick) and bake 20 minutes or until the cookie is golden and seems crisp.
Cool cookie completely, then break or cut into slabs. To make the glaze, combine the powdered sugar, cinnamon, cayenne, and milk in a bowl and stir. Use a fork to drizzle the glaze over the cookie bark.