¾ cup (175 mL) sugar
½ cup (125 mL) brown sugar
½ cup (125 mL) butter or margarine, softened
⅓ cup (80 mL) milk
1 large egg
2 cups (500 mL) all-purpose flour
½ tsp (2 mL) baking powder
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) baking soda
1cup (250 mL) Ocean Spray® Craisins® Dried Cranberries Original
½ cup (125 mL) chopped pecans
¼ cup (60 mL) finely chopped crystallized ginger
1½ cups (375 mL) powdered sugar
1 to 2 tbsp (15 – 30 mL) milk
Preheat oven to 375°F (200°C). Lightly grease cookie sheets. Combine sugar, brown sugar and butter in a large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in dried cranberries pecans and crystallized ginger.
Drop dough by rounded teaspoonfuls 2 inches (50 mL) apart onto greased cookie sheet. Bake for 9 – 12 minutes or until edges are light golden brown. Immediately remove from cookie sheet; cool on a wire rack.
Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.
Makes 3½ dozen cookies.