Chocolate-Dipped Cranberry Cookies

TOTAL TIME: Prep: 25 min. Bake: 15 min./ batch + cooling 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 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.
  
  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.

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