Ingredients
2/3
cup butter or margarine, softened
1/3
cup powdered sugar
3
tablespoons finely chopped crystallized ginger
1 1/3
cups Gold Medal™ all-purpose flour
1/2
cup dried cranberries, chopped
2
teaspoons granulated sugar
Preparation
Heat oven to 350°F. In large bowl, mix butter, powdered 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.
