Cranberry-Ginger Cookies

1. 1

   Get the butter at room temperature and mix together with the sugar. Beat the egg slightly and add to this mixture. In a separate shallow dish, sieve in the flour and baking soda together. Add the flour mixture to the butter-sugar-egg mixture in small batches, stirring to combine.

2. 2

   Preheat oven to 350F.

3. 3

   Chop the cranberries into small pieces. Peel the ginger and chop very fine. Try to use a good-quality sweetish fresh ginger. Add the chopped cranberry and ginger to the cookie dough and mix roughly.

4. 4

   Prepare two cookie sheets. Use parchment paper or rub with the end of a butter stick and dust a scant quantity of flour over it.

5. 5

   Place cookie dough-one teaspoonful for each cookie-on the cookie sheets. Bake in the center of the oven for 12 minutes or till the sides are brown. Remove from oven and cool. When cooled, dust with confectioner's sugar and serve or store in an air-tight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.