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Chocolate-Dipped Cranberry Cookies Recipe

Chocolate-Dipped Cranberry Cookies Recipe photo by Taste of Home

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Cranberry and chocolate seem to make the perfect pair! You'll love this cookie's bright color and special flavor. Barbara Nowakowski - North Tonawanda, New York

This recipe is:

Diabetic Friendly

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Chocolate-Dipped Cranberry Cookies Recipe

Prep: 25 min. Bake: 15 min. + cooling

Yield: 42 Servings

25 15 40

Ingredients

1 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups coarsely chopped fresh or frozen cranberries
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1-1/4 cups chopped walnuts, optional

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Using paper towels, pat chopped cranberries dry; stir into dough.
Drop by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
To use frozen cookie dough: Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 15-17 minutes or until lightly browned. Remove to wire racks to cool.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; sprinkle chocolate with walnuts if desired. Place on waxed paper until set. Yield: 3-1/2 dozen.

Editor’s Note: To prepare cookies without freezing, drop cookie dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.

Nutritional Facts 1 cookie (calculated without walnuts) equals 130 calories, 8 g fat (3 g saturated fat), 5 mg cholesterol, 40 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Chocolate-Dipped Cranberry Cookies in Simple & Delicious November/December 2008, p57

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Chocolate-Dipped Cranberry Cookies

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Reviewed on Dec. 10, 2012 by Sue_B327

These cookies are great! The first time I made them the cookies didn't come out pink, but I learned that if you don't fully dry the cranberries, the juice from the cranberries turn the cookie the pink color. These have become a Christmas cookie tray favorite!

Reviewed on Nov. 10, 2012 by Grammy5

I just tried these for my xmas cookie tray and they are awesome. Didn't turn out pink but that would be a matter of adding food coloring. Just the right amout of tart with the sweet. Will make again

Reviewed on Nov. 29, 2011 by DakotaCook

These cookies tasted good, but did not come out pink - what false advertisement!! I will make them again but will color them.

Reviewed on Jan. 06, 2010 by Raggamuffin

I used butter flavored Crisco and dried cranberries (chopped) because that's what I had on hand. They turned out very yummy. I haven't tried them dipped in chocolate yet. I'm sure they will be very pretty! It was fun to tint the dough pink! Fun & easy cookie that I will make again!

Reviewed on Nov. 24, 2009 by stareyedangel

these were awesome just the right amount of sweet!

Reviewed on Dec. 07, 2008 by marasmomoh

I made these cookies and they did not have the pink color of the recipe. Also, I had to flatten the cookies before baking. They took about 5 minutes longer to bake than the recipe called for.