Add these delicious double ginger and cranberry cookies to your dessert table.
Cranberry Ginger Diamonds
- Prep Time 45 min
- Total 1 hr 45 min
- Servings 54
- Ingredients 8
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
Make With
Gold Medal Flour
Instructions
-
Step1In 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.
-
Step2Heat 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.
-
Step3On cookie sheets, place cutouts 1 inch apart. Sprinkle cookies with sparkling sugar; gently press sugar into dough.
-
Step4Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition
35
Calories
1 1/2g
Total Fat
0g
Protein
5g
Total Carbohydrate
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
1/2Tips from the Betty Crocker Kitchens
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