Chocolate Dipped Cranberry Cookies
INGREDIENTS
1 cup (250 mL) shortening
1 cup (250 mL) sugar
1 tsp (5 mL) vanilla
1 egg
2 cups (500 mL) all purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (5 mL) salt
2 cups (500 mL) Ocean Spray Fresh or Frozen Cranberries or 1-170 g pkg Craisins® Sweetened Dried Cranberries, coarsely chopped
1 cups (325 mL) semi-sweet chocolate chips, melted
1 1/4 cups (300 mL) chopped nuts
Directions:
Preheat oven to 350°F (180°C). Grease cookie sheets.
Using an electric mixer, beat shortening and sugar together in a medium mixing bowl until light and fluffy. Add vanilla and egg; mix well.
Combine flour, baking powder and salt in a separate mixing bowl. Add to shortening mixture, mixing until a soft dough forms. Stir in cranberries.
IMMEDIATELY drop dough by rounded teaspoonfuls onto prepared cookie sheets. Bake for 10 to 15 minutes or until golden brown. Transfer cookies to a wire rack; cool completely.
Dip half of each cookie into melted chocolate and then in nuts. Allow chocolate to dry completely. Makes about 3 dozen cookies.