12-16-2010, 11:34 AM
Hey, LC, your two favorite things..ginger cookies and cranberries. Actually not sure if this is the same as your famous ginger cookie recipe, as I could not find it to save my life.
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Ginger-Cranberry Crinkles
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
*
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.
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Ginger-Cranberry Crinkles
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
*
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.