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Ginger-Cranberry Crinkles

5 star rating
 

Submitted by: Castranova

 

Photo by: garden.lizzie

Santa will be coming down the chimney for these cookies. Ginger and cranberries embody the flavors of Christmas.
 

Ingredients

  • 3/4 cup butter-flavor shortening
  • 1 cup sugar + 1/2 cup for rolling
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups all-purpose flour (or half all-purpose, half whole wheat flour)
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1 tsp powdered ginger
  • 1 tsp cinnamon
  • 1/2 tsp powdered cloves
  • 1 good pinch cayenne pepper
  • 3/4 cup dried cranberries
  • 1/2 cup chopped crystallized ginger

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Method

In large mixing bowl, on medium speed, cream together the first 4 ingredients till well combined, about 4-5 minutes. Stir in remaining ingredients till just barely combined. Cover and refrigerate dough for 1 hour or more. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper. Roll dough in balls, about the size of walnuts (1-1/4" diameter), and roll in sugar. Place on lined cookie sheets about 2-1/2" apart (cookies will spread) and bake for 8-10 minutes. For chewy cookies, slightly under bake; for a crispier cookie, bake longer. Remove from oven and cool on wire racks till completely cooled.

 

Notes:

 

Number of Servings: About 42 cookies

 

Submitted by: Castranova ()

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