Chocolate Dipped Cranberry Cookies
Serve these festive chocolate-dipped cookies, filled with cranberries, for both fall and winter holiday entertaining.
1 cup vegetable shortening
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups OCEAN SPRAY® Fresh or Frozen Cranberries, coarsely chopped
1 1/3 cups (8 ounces) chocolate chips
1 1/4 cups chopped nuts
- Preheat oven to 350°F (175°C). Grease baking sheets.
- Combine flour, baking powder and salt in medium bowl. Beat vegetable shortening and sugar in large mixer bowl until light and fluffy. Add vanilla extract and egg; mix well. Gradually beat in flour mixture until a soft mixture forms. Stir in cranberries. Drop by rounded teaspoonfuls onto prepared baking sheets.
- Bake for 10 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
- Melt chocolate chips in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 20-second intervals, stirring until smooth. Dip half of each cookie into melted chocolate and then into nuts. Allow chocolate to dry completely.
Makes 36 (3 dozen) cookies.
Nutritional Information Per Serving (1/36 of recipe): Calories: 160 Calories from Fat: 90 Total Fat: 10 g Saturated Fat: 2.5 g Cholesterol: 5 mg Sodium: 50 mg Carbohydrates: 16 g Dietary Fiber: 1 g Sugars: 9 g Protein: 2 g.
Recipe and photograph courtesy of Ocean Spray Cranberries, Inc.