Ingredients
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup vegetable shortening
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3/4 cup powdered sugar
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3 tablespoons cream
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2 teaspoons pure orange extract
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1 teaspoon freshly grated orange zest
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1 -3 teaspoon candied ginger, very finely chopped
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2 tablespoons fresh orange juice
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1 cup powdered sugar
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1 1/2 cups fresh cranberries, chopped
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4 -6 drops oranges or 4 -6 drops red food coloring
Instructions
- Combine flour, baking powder and salt.
- Cream sugar and shortening together until light and fluffy.
- Add cream, orange extract and grated orange rind.
- Gradually add flour mixture.
- Fold in cranberries and candied ginger.
- Form dough into 2 logs, each about 1 1/2- inches in diameter.
- Wrap in waxed paper and chill for at overnight.
- Preheat oven to 375° and lightly grease cookie sheets.
- Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
- For glaze mix together orange juice, powdered sugar and food coloring.
- Drizzle on cooled cookies.