Chocolate-Dipped Cranberry Cookies

Yes, another cranberry recipe.  Because we  buy lots of fresh berries in the fall, we have a stash of them  in the freezer that lasts just about all year, making it possible  for us to indulge in all sorts of cranberry dishes, both sweet and savory.   Only one of the three commercially grown fruits unique to North America, the others being blueberries and Concord grapes, cranberries are  gaining in popularity as a healthy fruit choice.....even drenched in chocolate ?  I won't  even try to convince you that we eat lots of them because  they are nutritionally excellent, loaded with antioxidant and anti-adhesion powers.  

The degree of 'pinkness' of the cookie will vsry depending on  how juicy the cranberries are, and how beaten- up they get while mixing the dough.

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 or nut topping, optional

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.

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.


To freeze unbaked, 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.