Wendy Nickel of Kiester, Minn., was the winner of our October 2007 “Berry Favorite Cranberry Desserts” recipe contest with this entry featuring fresh cranberries.
“My mother made a recipe called Chocolate Covered Maraschino Cherry Cookies that she frequently shared with members of her county Extension Homemakers group. I like to try a variety of recipes that use cranberries, so I adapted my mother’s cookie recipe,” Wendy said.
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1 teaspoon almond flavoring
- 2-1/4 cups all-purpose flour
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup almonds, chopped
- 1 cup fresh cranberries, chopped
Dark Chocolate Dip:
- 1 tablespoons unsalted butter
- 1/8 cup milk
- 6 ounces dark chocolate chips
- 1/2 teaspoon almond flavoring
- 1/2 cup powdered sugar
Snow Cap Dip:
- 1/2 cup white chocolate chips
Preheat oven to 350° F. In a large bowl, cream together the butter and shortening. Add vanilla and almond flavoring. Stir in the flour, powdered sugar, salt, almonds and cranberries. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Bake for 13 to 15 minutes. Cool.
Dark Chocolate Dip: In a microwave-safe bowl, mix together the butter, milk and chocolate. Microwave 45 to 60 seconds. Stir until melted. Add the powdered sugar and almond flavoring. Stir until blended. Dip cookies into chocolate. Cool.
Snow Cap Dip: In a microwave-safe bowl, microwave white chocolate chips 30 seconds, or until slightly melted. Place 1 teaspoon of white chocolate on each cookie and swirl.