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Prep 45min
Total1hr45min
Servings54
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Ingredients
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
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Steps
1
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.
2
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.
3
On cookie sheets, place cutouts 1 inch apart. Sprinkle cookies with sparkling sugar; gently press sugar into dough.
4
Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.
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Sparkling sugar adds a nice touch to the tops of these double-ginger cookies.
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Nutrition Facts
Serving Size:1 Serving
Calories
35
Total Fat
1 1/2g
0%
Saturated Fat
1g
0%
Sodium
35mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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