"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cranberry Gingerdrop Cookies Recipe

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This recipe for Cranberry Gingerdrop Cookies, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Schlais
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C White Sugar
1/2 C Brown Sugar
1/3 C softened Butter
1/3 C Milk
1 Egg
2 C All-purpose Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Powdered Ginger
1/2 C chopped Pecans
1/4 C finely chopped Crystallized Ginger
1 1/2 C fresh or frozen Cranberries, coarsely chopped
Glaze (optional):

1 1/2 C Powdered Sugar
1 to 2 T Milk

Directions:
Directions:
Preheat over to 375. Lightly grease cookies sheets or use parchment paper. Combine the sugars and butter in a large bowl and beat on medium speed until well blended. Add the milk and egg and beat until smooth. Add the flour, baking powder, baking soda and powdered ginger and beat well. Gently stir in the cranberries, pecans and crystallized ginger. Drop the dough by the teaspoon, about 2 inches apart on the cookie sheets. Bake at 375 for 10-12 minutes or until the edges are light golden brown. Remove from the pans immediately and let cool on a wire rack. If you are using the glaze, mix together the powdered sugar and enough milk to get a nice consistency. Glaze cookies when cool.

Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
Lyntha and I both love these. They are nice for the holidays.

 

 

 

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