These pretty pink cookies always turn out so tender. They are the hit of my holiday! —Barbara Nowakowski, North Tonawanda, New York,
- 1 cup shortening
- 1 cup sugar
- 1 large egg, room temperature
- 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 semisweet chocolate chips
- 2 tablespoons shortening
- 1-1/4 cups chopped walnuts, optional
image/svg+xml Text Ingredients View Recipe,
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.
1 cookie: 130 calories, 8g fat (3g saturated fat), 5mg cholesterol, 40mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.