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Comfort Cookies

1 cup hazelnuts, chopped
2 cups semisweet chocolate chips
1/2 cup dried cranberries
1 cup unsalted butter, softened
1 cup sugar
3 ounces cream cheese frosting, softened
1 egg
2 tablespoons low-fat milk
2 ounces unsweetened chocolate, melted
1 1/2 teaspoons vanilla
2 cups plus 2 Tbsp flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch processed cocoa
1 cup marshmallow cream

Preheat oven to 325. Spread nuts on ungreased cookie sheet and
roast 7 to 12 minutes, or until they are lightly browned and some
skins have loosened. Set aside to cool. Butter 2 cookie sheets.
In a large bowl combine chocolate chips, cranberries and cooled
nuts. Set aside. In another large bowl, beat together the butter,
sugar, cream cheese and egg until very creamy and smooth. Beat in
milk, melted chocolate and vanilla. Sift together the flour, baking
powder, salt and cocoa. Add to the butter mixture. Blend in the
marshmallow cream stirring until thoroughly combined. Add the chip
mixture. Stir until well mixed. Batter will be thick. Using a
1/4 cup measure or a 4 Tbsp ice cream scoop, measure out batter
and place 2" apart on cookie sheets, putting no more than 6 cookies
per sheet. Bake 13 to 17 minutes, until puffed and cooked through.
Cool on sheet 1 minute. Then transfer to a wire rack to cool


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