GINGER-CRANBERRY SHORTBREAD WEDGES

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Ginger-Cranberry Shortbread Wedges image

How to make Ginger-Cranberry Shortbread Wedges

Provided by @MakeItYours

Number Of Ingredients 6

2/3 cup (150 mL) butter or margarine, softened
1/3 cup (75 mL) icing sugar
3 tbsp (45 mL) finely chopped crystallized ginger
1 1/3 cups (325 mL) all-purpose flour
1/2 cup (125 mL) dried cranberries, chopped
2 tsp (10 mL) ganulated sugar

Steps:

  • Heat oven to 350ºF. In large bowl, mix butter, icing sugar and ginger with electric mixer on medium speed, or mix with spoon. Stir in flour and cranberries.
  • Pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with granulated sugar.
  • Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into 16 wedges.

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