Ingredients
1/2
cup butter, softened
1/2
cup powdered sugar
1
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/4
cup finely chopped crystallized ginger
1/4
cup finely chopped sweetened dried cranberries
2
teaspoons grated gingerroot
2
tablespoons white sparkling sugar
Preparation
In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well. On low speed, beat in flour and salt until blended. Add crystallized ginger, cranberries and gingerroot; beat just until blended. Cover; refrigerate 1 hour.
Heat oven to 325°F. Line cookie sheets with cooking parchment paper. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 2-inch diamond-shaped cookie cutter.
On cookie sheets, place cutouts 1 inch apart. Sprinkle cookies with sparkling sugar; gently press sugar into dough.
Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.
