CRANBERRY COOKIES

CRANBERRY COOKIES RECIPE

These pretty pink cookies always turn out so tender. They are the hit of my holiday! —Barbara Nowakowski, North Tonawanda, New York

MAKES: 42 servings
TOTAL TIME:
Prep: 25 min.
Bake: 15 min./ batch + cooling

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 (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1-1/4 cups chopped walnuts, optional

DIRECTIONS
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.

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.

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.

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.

Test Kitchen Tips:
To prepare cookies without freezing, drop cookie dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.

If you want a brighter pink color, don't pat the cranberries too much. A little moisture is fine and will give you a nice pink swirl in the cookie batter.

Originally published as Chocolate-Dipped Cranberry Cookies in Simple & Delicious November/December 2008, p57