Cranberry-Ginger Cookies Recipe


One and a half cup self-rising flour
1/3 cup butter
2/3 cup sugar
1 egg
2 ounces dried cranberries
2 inch piece of ginger
Confectioner's sugar (for dusting)

Preheat oven at 375 degrees F. Bring butter to room temperature. Cream in sugar and butter in a mixing bowl. Add one beaten egg. Mix. Sift in the flour in batches till all is combined with the butter-egg mixture. Chop the cranberries and add to the bowl. Grate the ginger and add to the bowl. Mix quickly and lightly. Grease a cookie sheet. Place heaped teaspoonfuls of the cookie dough on the sheet, leaving suitable distance between each heap. Bake for 10 minutes.

Remove from oven, cool slightly and then place in a plate. Dust with confectioners sugar. When cooled, store in an airtight container.
Options: May add chopped almonds to the dough mix, and top with a whole or half almond on the cookie sheet.
These cookies look quite attractive and festive because of the red cranberries and the dusted sugar. Cookies look whitish. If a brown color is desired, then use brown sugar in the cookie dough.

Cranberry-Ginger Cookies

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