Cranberry Gingerdrop Cookies |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 58 |
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Flavorful cranberry & ginger cookies with pecans.A nice holiday cookie.Havent made these yet,came from my spice catalog,look good. Ingredients:
3/4 cup white sugar |
1/2 cup brown sugar |
1/3 cup butter,softened |
1/3 milk |
1 egg |
2 cups all-purpose flour |
1/2 tsp.baking powder |
1/4 tsp.baking soda |
1/2 tsp.powdered ginger |
1 1/2 cups fresh or frozen cranberries,coarsely chopped |
1/2 cup chopped pecans |
1/4 cup crystallized ginger |
Directions:
1. Preheat oven to 375 degrees
2. Lightly grease or use parchment paper on cookie sheets.
3. Combine sugars and butter in large bowl and beat on medium speed until well blended.Add milk and egg,beat until smooth.Add flour,baking powder,baking soda and powdered ginger,beat well.Gently stir in the cranberries,pecans and crystallized ginger.
4. Drop the dough by the teaspoon,about 2 inches apart on cookie sheets.Bake at 375 for 10-12 minutes or until edges are golden brown.
5. Remove from pans immediately and let cool on a wire rack.
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