Chocolate-Dipped Cranberry Cookies

Chocolate-Dipped Cranberry Cookies

  • Prepare: 25M
  • Cook: 15M
  • Total: 40M
Chocolate-Dipped Cranberry Cookies

Chocolate-Dipped Cranberry Cookies

Ingredients

  • Produce

    • 2 cups Cranberries, fresh or frozen
  • Refrigerated

    • 1 Egg
  • Baking & Spices

    • 2 cups All-purpose flour
    • 1 tsp Baking powder
    • 2 cups Chocolate chips, semisweet
    • 1/2 tsp Salt
    • 1 1/8 cup Shortening
    • 1 cup Sugar
    • 1 tsp Vanilla extract
  • Nuts & Seeds

    • 1 1/4 cups Walnuts
  • Time
  • Prepare: 25M
  • Cook: 15M
  • Total: 40M

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Description

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

These cookies are great! The first time I made them the cookies didn't come out pink, but I learned that if you don't fully dry the cranberries, the juice from the cranberries turn the cookie the pink color. These have become a Christmas cookie tray favorite!

I just tried these for my xmas cookie tray and they are awesome. Didnt turn out pink but that would be a matter of adding food coloring. Just the right amout of tart with the sweet. Will make again

These cookies tasted good, but did not come out pink - what false advertisement!! I will make them again but will color them.

I used butter flavored Crisco and dried cranberries (chopped) because thats what I had on hand. They turned out very yummy. I havent tried them dipped in chocolate yet. Im sure they will be very pretty! It was fun to tint the dough pink! Fun & easy cookie that I will make again!

these were awesome just the right amount of sweet!

I made these cookies and they did not have the pink color of the recipe. Also, I had to flatten the cookies before baking. They took about 5 minutes longer to bake than the recipe called for.

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 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

  • 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, dont 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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Title:

Chocolate-Dipped Cranberry Cookies

Descrition:

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

Chocolate-Dipped Cranberry Cookies

  • Produce

    • 2 cups Cranberries, fresh or frozen
  • Refrigerated

    • 1 Egg
  • Baking & Spices

    • 2 cups All-purpose flour
    • 1 tsp Baking powder
    • 2 cups Chocolate chips, semisweet
    • 1/2 tsp Salt
    • 1 1/8 cup Shortening
    • 1 cup Sugar
    • 1 tsp Vanilla extract
  • Nuts & Seeds

    • 1 1/4 cups Walnuts

The first person this recipe

tasteofhome.com

tasteofhome.com

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Found on tasteofhome.com

Taste of Home

Chocolate-Dipped Cranberry Cookies

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