Cranberry and Candied Ginger Cookies

When the weather turns colder foodies start thinking about apples and pumpkin.  I start thinking of cranberries.  A great tartness to be added to any food I love how they work beautifully here with the candied ginger.  Great burst of flavours with every bite.

Start by combining all your dry ingredients into a large bowl.  This would be your flour, salt, baking soda and baking powder.

In a seperate bowl beat together the butter and sugars, then the egg and vanilla.  Add your dry ingredients to the wet ones.  This is the basic formula for all cookies.

Add the chopped ginger and cranberries.  Add lots.  It will be worth it.

Drop the dough by tablespoonfuls onto prepared pans.

Bake until golden.  Enjoy!

The Tasty Gardener

Yields 2-21/2 dozen

Cranberry and Candied Ginger Cookies

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Ingredients

• 1 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup butter
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 tsp vanilla
• 1 egg
• 1 cup chopped candied ginger
• 1 cup dried cranberries

Instructions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment.
2. In a large bowl combine the flour, salt, baking powder and baking soda.
3. In another large bowl cream together the butter and sugars. Beat in the egg and vanilla.
4. Combine the dry ingredients into the wet ingredients.
5. Fold in the ginger and cranberry.
6. Drop by tablespoonfuls onto prepared pans and bake 6-8 minutes until puffed and golden. Let cool completely on wire racks.

Recipe Type: Dessert

7.6.8

286

The Tasty Gardener 2016

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