- 5
Ingredients
- Basic dough:
- 2 3/4 cups unbleached flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 sticks butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla
- Add ins:
- 1/2 cup dried cranberries, finely chopped
- 1/4 cup crystallized ginger, finely chopped
- 2 tsp orange zest
- 1 tsp pumpkin pie spice
Preparation
Step 1
On waxed paper, combine flour, baking soda and salt.
In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. Along with the flour mixture now is the time to add the cranberries, ginger, zest and spice.
Divide dough in half. On lightly floured surface, shape each half into a 10 inch log. Press each into a squared off log. Wrap each in plastic wrap and freeze until firm enough to slice, 2 hours or overnight. (Can freeze up to 1 month.)
Preheat oven to 350. Cut log into 1/4 inch thick slices. Place 1 inch apart on ungreased large cookie sheet. Bake 14-16 minutes or until golden. Store cookies in tightly sealed container at room temp up to one week or freeze up to three months.