Chocolate Cranberry Nut Yogurt Dip Recipes
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. 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 dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake until lightly browned, 11-13 minutes. Remove to wire racks to cool., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into the chocolate; place on waxed paper. Sprinkle with walnuts if desired. Let stand until set. Freeze option: Drop cookie dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer cookie dough balls to a freezer container. May be frozen for up to 3 months. To use, bake frozen cookie dough as directed, increasing time by 3-4 minutes. Proceed with recipe as directed.
Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 40mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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