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Ginger-Cranberry Shortbread Wedges

ginger-cranberry shortbread wedges
Ginger-Cranberry Shortbread Wedges
  • Prep 10 min
  • Total 40 min
  • Servings 16
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Bite into a butter-rich cookie made from only six ingredients. No rolling pin or special equipment needed! ...MORE + LESS -

Ingredients

2/3 cup (150 mL) butter or margarine, softened
1/3 cup (75 mL) icing sugar
3 tbsp (45 mL) finely chopped crystallized ginger
1 1/3 cups (325 mL) all-purpose flour
1/2 cup (125 mL) dried cranberries, chopped
2 tsp (10 mL) ganulated sugar

Steps

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  • 1
    Heat oven to 350ºF. In large bowl, mix butter, icing sugar and ginger with electric mixer on medium speed, or mix with spoon. Stir in flour and cranberries.
  • 2
    Pat dough into 9-inch circle on ungreased cookie sheet. Sprinkle with granulated sugar.
  • 3
    Bake about 20 minutes or until golden brown. Cool 10 minutes on cookie sheet on wire rack. Cut into 16 wedges.

Expert Tips

  • Did You Know? Crystallized ginger is made from young ginger roots that are cooked in sugar syrup and dried until crystallized.

Nutrition Information

Nutrition Facts

Serving Size: 16
Calories
135
% Daily Value
Total Fat
8
Saturated Fat
5
Cholesterol
20
Sodium
60
Protein
1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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