Cranberry Ginger Drop Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Perfect for fall. Ingredients:
3/4 cup sugar |
1/2 cup brown sugar |
1/2 cup butter or 1/2 cup margarine, softened |
1/3 cup milk |
1 large egg |
2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon ground ginger |
1/4 teaspoon baking soda |
1 cup dried cranberries |
1/2 cup chopped pecans |
1/4 cup finely chopped crystallized ginger |
1 1/2 cups powdered sugar |
1 -2 tablespoon milk |
Directions:
1. Heat oven to 375°F Lightly grease cookie sheets.
2. Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
3. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
4. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.
5. Immediately remove from cookie sheet; cool on wire rack.
6. Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.
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