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Cranberry Ginger Sugar Cookies

These ‪#‎cranberry‬ ‪#‎ginger‬ ‪#‎cookies‬ look amazing! (The Holidays are coming...these remind me of christmas)

Cranberry Ginger Sugar Cookies – makes about 4 dozen (This is half the recipe in the book)
1 1/2 cups + 6 tablespoons flour (Bob's Red Mill One to One GF flour)
3/4 teaspoon baking powder
1/2 teaspoon salt (kosher salt)
1/2 cup butter (Smart Balance)
3/4 cup sugar (Raw Sugar)
1 teaspoon vanilla
1 egg
1/2 cup chopped fresh cranberries
1 tablespoon chopped crystallized ginger
In a medium bowl, sift together flour, baking powder, and salt.
In the bowl of a mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until light and fluffy.
Add the egg, cranberries, and crystallized ginger until thoroughly combined.
Gradually add the flour and mix on lowest speed until just blended.
Place a piece of plastic wrap on the counter and place half of the dough onto it, shaping it into a log about 2-inches in diameter.
Do the same with the other half of the dough.
Chill for several hours in refrigerator until firm.
Preheat oven to 375 degrees F.
Cut into slices about 1/4-inch thick and place on a baking sheet lined with parchment.
Bake for 10 minutes, until firm, but not browned.
Adapted from my Fannie Farmer Cookbook, Thirteenth Edition, p. 837; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Bantam Doubleday Publishing Group, Inc., an imprint of Random House, Inc.; ISBN 0-385-19577-X.


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