Cranberry Ginger Cookies
Ingredients
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon Salt
- 1 teaspoon ginger
- 1 1/2 teaspoon cinnamon
- 1 teaspoon allspice
- 3 cup flour, sifted
- 1/2 cup Butter
- 1 cup sugar
- 1 egg, unbeaten
- 1/2 cup molasses
- 1 cup Milk (soured with 1 teaspoon of lemon juice)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 1/2 cup Cranberries, coarsely chopped (Fresh or Frozen)
Sugar Glaze:
- Powdered sugar
- 1 teaspoon cardamom
Instructions
- Heat oven to 400°F.
- Sift flour, soda, salt, and spices together. Cream shortening; add sugar gradually, creaming until light and fluffy. Add egg and beat well; then stir in molasses.
- Add flour alternately with buttermilk, mixing well after each addition. Stir in vanilla. Chill until firm enough to hold shape 1 to 2 hours.
- Form 1 inch diameter balls. Roll in sugar glaze
- Place on parchment paper about 2 inches apart
- Bake for 8 to 10 minutes until done. Will be slightly chewy. Let cool on rack.
Nutrition
Calories: 300kcal
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