1 cup butter, softened
1 1/4 cups light brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon orange extract
1 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 cups all purpose flour
6 ounce white chocolate, cut into chunks
3/4 cup chopped dried cranberries
4 ounces cream cheese, softened
3 cups powdered sugar
3 teaspoons lemon juice
1 teaspoon orange extract
1/2 teaspoon pure vanilla extract
1/4 cup diced dried cranberries
Drizzle Icing: (I don't always do this step. It is delicious, but not really necessary, unless you want authenticity)
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening
orange zest (optional)
Preheat oven to 350 degrees
Beat butter and brown sugar with a mixer until smooth. Add eggs, vanilla, ginger, and salt. Beat well.
Gradually mix in flour until smooth.
Mix 3/4 cup of dried cranberries and white chocolate into batter by hand.
Pour batter into a well greased baking pan. You can use 9x13, I prefer a larger pan so the bars will be thinner. I use a small cookie sheet. It measure about 11x14. Spread evenly.
Bake at 350 for about 30 to 35 minutes, until edges are lightly browned. Let cool.
Frosting: Mix cream cheese,powdered sugar and lemon juice and extract with a mixer until smooth.
Frost cake and sprinkle with diced dried cranberries.
Drizzle: Whisk together powdered sugar, milk and shortening.
Drizzle over top in a sweeping motion, or use a fine tipped pastry bag.
If desired top with orange zest.
Allow to sit for several hours before slicing.