Cranberry Gingers

Posted in Recipes by Sarah on December 2, 2009


2 1/3 cups all purpose flour
1 cup sugar
2 tsp baking soda
¾ cup shortening (mom uses Crisco)
½ tsp salt
1 egg
1 tsp cinnamon
¼ cup molasses
½ tsp ground ginger
½ cup whole berry cranberry sauce


1. Sift flour, then combine in a small bowl with baking soda, salt, cinnamon and ginger,set aside;
2. Cream shortening, then beat in sugar, egg and molasses;
3. Gradually add the flour mixture to the shortening mixture and blend well;
4. Last, gently fold in the cranberry sauce till mixed through
5. Cover and chill at least one hour. I usually form the dough into a large ball (it will be a bit sticky) and transfer it and place it in glass or ceramic bowl to chill;

Preheat oven to 375º
Take chilled dough and form it into small balls (roughly walnut-sized), roll each in granulated sugar (dusting your hands with granulated sugar will help them be less sticky)

Bake on an ungreased cookie sheet for 12 – 15 minutes at 375º;

Remove almost immediately and place on wire rack to cool (if you leave them on thecookie sheet too long, they will stick)

Yields 60 cookies


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