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Chocolate-Dipped Cranberry Cookies

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

42 ServingsPrep: 25 min. Bake: 15 min. + cooling

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

2 of 2

Chocolate-Dipped Cranberry Cookies (continued)

Directions (continued)

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.

Nutrition 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.