Gingerbread Cookie Recipe

1 14- to 15-ounce box gingerbread cake or cookie mix, plus the ingredients called for on the label directions

1/2 cup dried cranberries, finely chopped

1 teaspoon butter

1 cup coarse or regular granulated sugar

Heat oven to 350º F. Make the gingerbread cookie dough according to the label directions. Stir in the dried cranberries. Roll the dough into 1-inch balls. Arrange the balls on an ungreased baking sheet, 2 inches apart. Lightly butter the bottom of a drinking glass, then dip it into the sugar. With the glass, flatten the balls one at a

time. Dip the glass back into the sugar after each cookie is pressed. Bake for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely.

Yield: Makes 2 dozen

1/2 c. butter

1/2 c. sugar

1/2 c. Mrs. Butterworth's syrup

2 c. unsifted flour

1 1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp salt

1 tsp. ground ginger

In medium bowl cream butter, sugar and syrup. Sift dry ingredients together; blend into creamed mixture. Chill 30 minutes. Roll dough on floured board to 1/8 inch thickness, cut with cookie cutter. Place on ungreased cookie sheet. Bake in a 350 degree oven 8 to 10 minutes. Cool on wire racks. Yield: 2 dozen (5 1/2-inch) cookies

3/4 cup butter, softened

1 cup packed brown sugar

1 egg

3/4 cup molasses

4 cups all-purpose flour

2 teaspoons ground ginger

1-1/2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

1/4 teaspoon salt

Vanilla frosting of your choice

Red and green paste food coloring

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.