Chocolate Dipped Cranberry Cookies

Ingredients

• 2 1/3 cups (330g) all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cream of tartar
• 1 1/4 cups (250g) granulated sugar
• 1 cup (226g) unsalted butter, softened but still slightly firm
• 1 tsp orange zest
• 1 large egg
• 1 large egg yolk
• Red food coloring (optional)
• 1 tsp vanilla extract
• 1 1/3 cups cherry flavor dried cranberries, chopped into small bits
• 12 oz. chopped semi-sweet chocolate
• 1/2 cup chopped walnuts (optional)

Instructions

• Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper, set aside. 
• In a medium mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and orange zest until well blended.
• Mix in egg the mix in egg yolk, coloring (approx. 12- 15 drops) and vanilla extract. 
• Add in flour mixture then mix until nearly combined then add in cranberries and mix until combined. 
• Scoop dough out and shape into 2 Tbsp balls. Space 2-inches apart on prepared baking sheets. 
• Flatten cookies slightly, bake one sheet at a time in preheated oven, 9 – 11 minutes (cookies should appear slightly under-baked). 
• Let cool on pan several minutes then transfer to a wire rack to cool completely. 
• Melt chocolate in a medium mixing bowl on 50% power in 20 second increments, stirring between intervals, until melted and smooth.
• Line baking sheets with parchment paper.
• Once cookies are cool dip half of each cookie in chocolate, gently shake and let excess chocolate run off (I also like to run the bottom of the cookie across the rim of the bowl to remove some), then transfer to parchment paper.
• Sprinkle with walnuts if desired. 
• Transfer to refrigerator and let chill until chocolate sets, about 15 minutes. Store cookies in an airtight container at room temperature.

ORIGINAL recipe: Cooking Classy