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, room temperature; 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 semisweet chocolate chips; 2 tablespoons shortening; 1-1/4 cups chopped walnuts, optional

TOTAL TIME: Prep: 25 min. Bake: 15 min./ batch + cooling YIELD: 3-1/2 dozen.

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, room temperature
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 semisweet chocolate chips
2 tablespoons shortening
1-1/4 cups chopped walnuts, optional

Directions

1. 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.
2. 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.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into the chocolate; place on waxed paper. Sprinkle with walnuts if desired. Let stand until set.

Nutrition Facts

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

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