Chocolate-Dipped Cranberry Cookies Recipe
Chocolate-Dipped Cranberry Cookies Recipe photo by Taste of Home

Chocolate-Dipped Cranberry Cookies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES:42 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES: 42 servings

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Chocolate-Dipped Cranberry Cookies in Simple & Delicious November/December 2008, p57

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.

Reviews for Chocolate-Dipped Cranberry Cookies

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 10, 2012

"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!"

MY REVIEW
Reviewed Nov. 10, 2012

"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"

MY REVIEW
Reviewed Nov. 29, 2011

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

MY REVIEW
Reviewed Jan. 6, 2010

"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!"

MY REVIEW
Reviewed Nov. 24, 2009

"these were awesome just the right amount of sweet!"

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