CRANBERRY GINGERDROP COOKIES

CRANBERRY GINGERDROP COOKIES image

Yield 4 dozen

Number Of Ingredients 14

3/4 Cup White Sugar
1/2 Cup Brown Sugar
1/3 Cup butter, softened
1/3 Cup, Milk
1 egg
1/2 tsp. baking powder
1/4 tsp baking soda
1/2 tsp powdered ginger
1 1/2 Cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped pecans
1/4 Cup finely chopped Crystalized ginger
Glase (optional )
1 1/2 cups powdered sugar
1-2 TB milk

Steps:

Preheat oven to 375, Lightly grease cookie 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. Drop the dough by the teaspoon, about 2 inches apart on the cookies sheets. Bake at 375 fir 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 the cookies when cool.