Cranberry and Ginger Cookies

(1)
Cranberry and Ginger Cookies
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Prep Time

Cook Time

Yield

Makes approx. 42 cookies

Ingredients

6oz/175g sugar
3oz/75g brown sugar
4oz/100g butter or margarine, softened
75ml milk
1 large egg
10oz/275g plain flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon bicarbonate of soda
150g Ocean Spray® Craisins® Dried Cranberries
3oz/75g chopped pecans
2oz/50g finely chopped crystallised ginger
For the glaze
12oz/350g powdered sugar/icing sugar
1 to 2 tablespoons milk

Directions

Preheat oven to 190°C/375°F. Lightly grease baking sheets.

Combine sugar, brown sugar and butter in a large mixing bowl and beat until well mixed. Add milk and egg and beat until smooth.

Add flour, baking powder, ground ginger and bicarbonate of soda and beat until well mixed. Gently stir in the Craisins® Dried Cranberries, pecans and crystallised ginger.

Drop dough in rounded teaspoonfuls, 2 inches apart, onto greased baking sheets. Bake for 9 to 12 minutes or until the edges of the cookies are light golden brown. Immediately remove from cookie sheet and cool on a wire rack.

In a small bowl combine powdered sugar and enough milk for desired glaze consistency and mix well. Drizzle glaze over cooled cookies.

Cranberry and Ginger Cookies

Cranberry and Ginger Cookies

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