Cranberry Chocolate Dipped Cookies Food

CHOCOLATE DIPPED CRANBERRY COOKIES

Steps:

• Preheat oven to 350ºF. Grease cookie sheets.

CHOCOLATE-DIPPED CRANBERRY COOKIES

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.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

CRANBERRY CHOCOLATE-DIPPED COOKIES

Steps:

• Heat oven to 375°F.
• Beat butter, sugars, pudding mix and vanilla in large bowl with mixer until blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate morsels, cranberries and nuts.
• Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Dip half of each cookie into melted chocolate. Place on waxed-paper covered baking sheet; let stand until chocolate is firm.

CHOCOLATE DIPPED CRANBERRY COOKIES

Steps:

• 1. Preheat oven to 350^. Spray cookie sheets with non stick vegetable spray. (This photo just shows the lobster shaped bottle)
• 2. Using an electric mixer, beat butter and sugar together in a medium bowl until light and fluffy. Add cranberry vinegar or juice( and food coloring if using) and egg, mix well. (Photo shows cookie with food coloring.)
• 3. Combine flour, baking powder in a separate bowl. Add a little flour mixture to the cranberries to coat lightly . Add remaining flour mixture to butter mixture; mix until a soft dough forms. (Photo shows cookie dipped with white chocolate)
• 4. Stir in cranberries. Drop by rounded teaspoonfuls onto cookie sheets. Bake 10 minutes or until golden brown. Transfer cookies to wire rack to cool completely. Dip half of each cookie into the melted chocolate of your choice and then in nuts ,colored sugars or coconut. Place on wax paper to dry completely.

WHITE CHOCOLATE-DIPPED OATMEAL-CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended.
• Combine flour, soda, baking powder and salt, gradually adding to butter mixture, beating until blended. Stir in cranberries, pecans and oats until blended.
• Drop dough by heaping tablespoonfuls 2 inches apart on lightly greased baking sheets.
• Bake at 375 degrees F for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.
• Microwave white chocolate and shortening in a medium-size microwave-safe bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.

CRANBERRY ORANGE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with parchment or silpat.
• Whisk together flour, baking powder, soda, and salt in a medium bowl. Set aside.
• In a separate large bowl, cream butter and sugar together with an electric mixer until light in color. Beat in egg and orange zest. Add flour mixture a little at a time with mixer on low speed, stirring until just combine. Fold in cranberries and chocolate chips.
• Drop dough by rounded tablespoons onto prepared cookie sheets. Bake 9-12 minutes in preheated oven or until the edges of the cookies are just slightly golden. Cool for 3-4 minutes on pan, then transfer to a baking rack and cool completely.
• Note: Dark chocolate chips may be used in this recipe. Adding coconut is an option as is adding nuts.

CRANBERRY CHOCOLATE-DIPPED COOKIES

Steps:

• Heat oven to 375 degrees F.
• Beat butter, sugars, pudding mix and vanilla in large bowl with mixer until blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate morsels, cranberries and nuts.
• Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Dip half of each cookie into melted chocolate. Place on waxed-paper covered baking sheet; let stand until chocolate is firm.

CRANBERRY CHOCOLATE-DIPPED COOKIES

Steps:

• Heat oven to 375 degrees F.
• Beat butter, sugars, pudding mix and vanilla in large bowl with mixer until blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate morsels, cranberries and nuts.
• Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Dip half of each cookie into melted chocolate. Place on waxed-paper covered baking sheet; let stand until chocolate is firm.