CRANBERRY GINGER DIAMONDS

Cranberry Ginger Diamonds image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 54

Number Of Ingredients 8

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1/2 cup butter, softened
1/2 cup powdered sugar
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 cup finely chopped crystallized ginger
1/4 cup finely chopped sweetened dried cranberries
2 teaspoons grated gingerroot
2 tablespoons white sparkling sugar

Steps:

In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well. On low speed, beat in flour and salt until blended. Add crystallized ginger, cranberries and gingerroot; beat just until blended. Cover; refrigerate 1 hour.
Heat oven to 325°F. Line cookie sheets with cooking parchment paper. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 2-inch diamond-shaped cookie cutter.
On cookie sheets, place cutouts 1 inch apart. Sprinkle cookies with sparkling sugar; gently press sugar into dough.
Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 35, Carbohydrate 5 g, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg