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Chocolate Dipped Cranberry Cookies | Recipe from Ocean Spray

Chocolate dipped cranberry cookies are perfectly festive for the holiday season, especially for cookie exchanges! Cranberries add a balancing tartness to rich chocolate. Feel free to experiment with different kinds of nuts to dip your cookies—you can try almonds, walnuts, or pistachios!

Makes about 3 dozen cookies

Cranberry Nut Bars
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  • 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 (2.5 mL) salt
  • 2 cups (500 mL) Ocean Spray Fresh or Frozen Cranberries
  • 1 cups (325 mL) semi-sweet chocolate chips, melted
  • 1 1/4 cups (310 mL) chopped nuts


  1. Preheat oven to 350°F (180°C). Grease cookie sheets.
  2. Using an electric mixer, beat shortening and sugar together in a medium mixing bowl until light and fluffy. Add vanilla and egg; mix well.
  3. Combine flour, baking powder and salt in a separate mixing bowl. Add to shortening mixture, mixing until a soft dough forms. Stir in cranberries.
  4. 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.
  5. Dip half of each cookie into melted chocolate and then in nuts. Allow chocolate to dry completely.

This recipe is courtesy of our featured member, Ocean Spray.

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