Chocolate-Dipped Cranberry Cookies

Name: Chocolate-Dipped Cranberry Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3-1/2 dozen.
Ingredients: 1 cup shortening; 1 cup sugar; 1 large 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

These pretty pink cookies always turn out so tender. They are the hit of my holiday! —Barbara Nowakowski, North Tonawanda, New York

Ingredients

1 cup shortening
1 cup sugar
1 large 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

Preheat oven to 350°. 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 dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake until lightly browned, 11-13 minutes. 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.Freeze option: Drop cookie dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer cookie dough balls to a freezer container. May be frozen for up to 3 months. To use, bake frozen cookie dough as directed, increasing time by 3-4 minutes. Proceed with recipe as directed.

Test Kitchen Tips:

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.

If you want a brighter pink color, don't pat the cranberries too much. A little moisture is fine and will give you a nice pink swirl in the cookie batter.

Nutrition Facts

1 cookie: 130 calories, 8g fat (3g saturated fat), 5mg cholesterol, 40mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.

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

Reviews

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Average Rating:

Sue_B327

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!
Grammy5

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
DakotaCook

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.
Raggamuffin

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!
stareyedangel

Nov 24, 2009

these were awesome just the right amount of sweet!
marasmomoh

Dec 7, 2008

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.