Instructions

1. Using a hand or stand mixer, place shortening and sugar in the mixer, then beat until light and fluffy.
2.  Mix in egg, vanilla and red food coloring (color should be pink).
3.  In a large bowl, combine the flour, baking powder and salt, then whisk together.
4.  Slowly add the flour mixture to the creamed mixture and mix well.
5.  Prepare cranberries by rinsing them then patting dry between paper towels.  
6.  Add cranberries to the mixing bowl and gently fold in.
7.  Prepare 2 baking sheets with parchment paper.
8.  Scoop dough in 1 teaspoon amounts, then drop onto baking sheets approximately 2” apart.
9.  Cover and freeze until firm.*
10.  Remove and bake at 350F for 15 minutes or until lightly brown.
11.  Remove to wire racks to cool completely.
12.  To finish:  Melt chocolate chips and shortening in a double boiler.  Stir until mixture is smooth.
13.  Dip each cooled cookie halfway into the chocolate.  
14.  Sprinkle chocolate with chopped pecans (optional).

*Note:  Cookie dough may be frozen in a freezer bag for up to 3 months.