Ingredients
2 ⅓cupsall-purpose flour
¾tspbaking soda
½tspsalt
½tspcream of tartar
1 ¼cupsgranulated sugar
1cupunsalted buttersoftened but still slightly firm
1tsporange zest
1largeegg
1largeegg yolk
Red food coloringoptional
1tspvanilla extract
1 ⅓cupscherry flavor dried cranberries,chopped into small bits
12oz.chopped semi-sweet chocolate
½cupchopped walnutsoptional
Preparation
Preheat oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper, set aside.
In a medium mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and orange zest until well blended.
Mix in egg the mix in egg yolk, coloring (approx. 12 to 15 drops) and vanilla extract.
Add in flour mixture then mix until nearly combined then add in cranberries and mix until combined.
Scoop dough out and shape into 2 Tbsp balls. Space 2-inches apart on prepared baking sheets.
Flatten cookies slightly, bake one sheet at a time in preheated oven, 9 to 11 minutes (cookies should appear slightly under-baked).
Let cool on pan several minutes then transfer to a wire rack to cool completely.
Melt chocolate in a medium mixing bowl on 50% power in 20 second increments, stirring between intervals, until melted and smooth.
Line baking sheets with parchment paper.
Once cookies are cool dip half of each cookie in chocolate, gently shake and let excess chocolate run off, then transfer to parchment paper.
Sprinkle with walnuts if desired.
Transfer to refrigerator and let chill until chocolate sets, about 15 minutes. Store cookies in an airtight container at room temperature.
