Cranberry Gingerdrop Cookies Recipes

DICKIE'S CRANBERRY DROP COOKIES

Steps:

• Heat oven to 375*F.
• Cream butter and sugars together.
• Beat in milk, orange juice and egg.
• Sift together flour, baking powder, salt and baking soda.
• Add flour mixture in batches to the batter blending well after each addition.
• Stir in chopped nuts and cranberries.
• Drop dough by teaspoonfuls on greased baking cookie sheets.
• Bake 10 to 15 minutes. Allow to cool completely before placing in storage tins. They become more moist over time.

CRANBERRY GINGER DROP COOKIES

Steps:

• 1. Heat oven to 375 degrees 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.
• 2. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9-12 min. or until edges are light golden brown. Immediately remove from cookie sheet, cool on wire rack.
• 3. Combine powdered sugar and enough milk for desired glaze consistency in a small bowl, mix well spread or drizzle glaze on cooled cookies.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.