Chocolate-Dipped Cranberry Cookies |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 42 |
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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 Ingredients:
1 cup shortening |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
2 cups king arthur unbleached 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:
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.
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