• 5servings
  • 70calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C
MineralsZinc, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. Basic Cookie Dough

  2. 1/2 cup(s) dried cranberries , finely chopped

  3. 1/4 cup(s) crystallized ginger , finely chopped

  4. 2 teaspoon(s) grated fresh orange peel

  5. 1 teaspoon(s) pumpkin pie spice

  6. 3 tablespoon(s) green sugar crystals

  7. 3 tablespoon(s) red sugar crystals

Instructions Jump to Ingredients ↑

  1. Prepare Basic Cookie Dough . In step 2, stir in cranberries, ginger, orange peel, and pumpkin pie spice along with flour until well mixed. Divide dough in half.

  2. On lightly floured surface, with hands, shape each half into 10-inch-long log. Using hands or two clean rulers on sides, press each log into 10-inch-long squared-off log. Wrap each in plastic wrap and freeze until firm enough to slice, 2 hours or refrigerate overnight. (Logs can be frozen up to 1 month.)

  3. Preheat oven to 350 degrees F. On 1 sheet of waxed paper, place green sugar. Unwrap 1 log and press sides in sugar to coat. Cut log into 1/4-inch-thick slices. Place slices, 1 inch apart, on ungreased large cookie sheet. Bake cookies 14 to 16 minutes or until golden. Transfer cookies to wire rack to cool. Repeat with red sugar and second log.

  4. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.

  5. Nutritional information is based on one cookie.


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