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Name: Chocolate Dipped Cranberry Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
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 fresh or frozen cranberries coarsely chopped; 2 cups semisweet chocoloate chips; 2 tablespoons shortening; 1 1/4 cups chopped walnuts

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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 fresh or frozen cranberries ; coarsely chopped
2 cups semisweet chocoloate chips
2 tablespoons shortening
1 1/4 cups chopped walnuts

Servings

INSTRUCTIONS

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.

Dop 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 upt 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.

To Prepare 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.

Makes 3 1/2 dozen cookies.

NOTES

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Chocolate Dipped Cranberry Cookies

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 fresh or frozen cranberries coarsely chopped
2 cups semisweet chocoloate chips
2 tablespoons shortening
1 1/4 cups chopped walnuts

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.

Dop 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 upt 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.

To Prepare 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.

Makes 3 1/2 dozen cookies.

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Nutrition

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Serving Size: 1 Serving (976g)
Recipe Makes: 1 Servings

Calories: 3431
Calories from Fat: 2277 (66%)

Amt Per Serving		% DV

	Total Fat 253g	337 %
	Saturated Fat 69g	345 %
	Monounsaturated Fat 93.6g
	Polyunsanturated Fat 73.3g
Cholesterol 272.2mg		84 %
Sodium 57292.5mg		1976 %
Potassium 1347.5mg		35 %
Total Carbohydrate 233.5g		69 %
	Dietary Fiber 27.5g	110 %
	Sugars, other 206g
Protein 69.7g		100 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3431

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