Cranberry Ginger Drop Cookies

Perfect for fall.

• Ready In: 25 mins
• Yields: 3 1/2 dozen

Ingredients

• 3⁄4 cup sugar
• 1⁄2 cup brown sugar
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1⁄3 cup milk
• 1  large egg
• 2  cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon baking soda
• 1  cup dried cranberries
• 1⁄2 cup  chopped pecans
• 1⁄4 cup  finely chopped crystallized ginger

• GLAZE

• 1 1⁄2 cups powdered sugar
• 1 -2  tablespoon milk

Directions

1. Heat oven to 375°F Lightly grease cookie sheets.
2. Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
3. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
4. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.
5. Immediately remove from cookie sheet; cool on wire rack.
6. Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.