Number of Servings: 24 Cookies
Prep Time: 15 Minutes
Cook Time: 10 Minutes
INGREDIENTS:
1 1/2 teaspoon baking soda
1/2 teaspoon Salt
1 teaspoon ginger
1 1/2 teaspoon cinnamon
1 teaspoon allspice
3 cup flour, sifted
1/2 cup Butter
1 cup sugar
1 egg, unbeaten
1/2 cup molasses
1 cup Milk (soured with 1 teaspoon of lemon juice)
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1 1/2 cup Cranberries, coarsely chopped (Fresh or Frozen)
DIRECTIONS:
Heat oven to 400°F. Sift flour, soda, salt, and spices together. Cream shortening; add sugar gradually, creaming until light and fluffy. Add egg and beat well; then stir in molasses. Add flour alternately with buttermilk, mixing well after each addition. Stir in vanilla. Chill until firm enough to hold shape 1 to 2 hours. Form 1 inch diameter balls. Roll in sugar glaze Place on parchment paper about 2 inches apart Bake for 8 to 10 minutes until done. Will be slightly chewy. Let cool on rack. Sugar Glaze:
Powdered sugar
1 teaspoon cardamom
NOTES:
I tend to play with the spices and just have fun with it. You could add pecan pieces as well.
