Per Serving:

Calories 155, Fat Cal. 90, Protein 2g, Carb. 16g, Fat 10g, Chol. 6mg, Sodium 48mg


*Adapted from


  • 1 cup (vegetable halal) shortening
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups IFANCA halal-certified Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
  • 1⅓ cups semi-sweet chocolate bits, melted
  • 1¼ cups chopped nuts

Step 1

Preheat oven to 350ºF. Grease cookie sheets.

Step 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.

Step 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.

Step 4

IMMEDIATELY drop dough by rounded teaspoonfuls onto cookie sheets. Bake for 10 minutes or until golden brown. Transfer cookies to a wire rack; cool completely.

Step 5

Dip half of each cookie into melted chocolate and then in nuts. Allow chocolate to dry completely. Makes about 3 dozen.