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Cranberry Ginger Cookies
2 sticks plus 5 Tbs butter, softened
1 1/3 cups sugar
2 2/3 cup whole wheat or pastry flour
1/4 tsp kosher salt
6 ounces craisins
3/4 cup chopped crystallized ginger
or substitute 1/2 cup golden raisins and 1 Tbs powdered ginger
1 egg white, beaten
In mixing bowl, cream butter, sugar and eggs. Stir in flour and salt, mixing until blended. Stir in craisins and ginger. With floured hands, form dough into a log about 3 inches in diameter, or smaller. Wrap log in waxed paper. Chill 1 to 2 hours to firm dough.
With sharp knife, cut slices from log about 1/4 inch thick. Place slices on greased baking sheet. Brush slices with beaten egg white. Sprinkle with additional granulated sugar.
Bake at 350 degrees for about 15 minutes, reducing time for smaller cookies.
Makes 2-3 dozen cookies.