Ingredients
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3/4 cup sugar
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1/2 cup brown sugar
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1/2 cup butter or 1/2 cup margarine, softened
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1/3 cup milk
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2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon ground ginger
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1/4 teaspoon baking soda
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1 cup dried cranberries
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1/2 cup chopped pecans
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1/4 cup finely chopped crystallized ginger
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1 1/2 cups powdered sugar
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1 large egg
Instructions
- Heat oven to 375°F Lightly grease cookie sheets.
- Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
- Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
- Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.
- Immediately remove from cookie sheet; cool on wire rack.
- Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.