In large bowl using electric mixer beat butter, brown sugar, sugar, egg and vanilla. Beat until smooth.
In medium bowl combine flour, baking powder, salt, and baking soda together. Add to butter mixture. Beat until blended.
Stir in cranberries and oats.
Spoon cookie dough by heaping teaspoons on baking sheet.
Bake for 8 to 11 minutes or until lightly browned. Let stand on baking sheet for 2 minutes before transferring to wire racks to cool completely.
Microwave chocolate and shortening in medium size bowl for 90 seconds or until chocolate is melted. Dip half of each cookie into chocolate. Place dipped cookies on a baking sheet lined with wax paper. Refrigerate 15 minutes or until chocolate is set.
But we will bless the Lord, From this time forth and forevermore. Praise the Lord! Psalm 115:18
In medium bowl, combine flour, baking powder, and salt. In large bowl, with mixer on medium speed, beat butter and sugar about 3 minutes. Add yolks, lemon zest, lemon juice, and vanilla. Beat to combine. Gradually beat in flour mixture just until moist clumps form.
Gather dough into ball in bowl. Pinch off and roll dough into 1 inch balls. Place 1 inch apart on cookie sheet. Using your index finger make an indentation in center of each cookie. Fill each with ½ teaspoon of raspberry jam or preserves.
Bake 17 to 20 minutes or until lightly golden. Cool on wire racks.
Melt chocolate and shortening in microwave for 1 minute. Stir until smooth. Drizzle chocolate over cool cookie. Let set. (Place in refrigerator to set chocolate faster)
For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. John 3:16