Ingredients

• 1/2  cup dried cranberries
• 1  tablespoon brandy or orange juice
• 1  recipe Basic Dough (see Recipe Center)
• 2  tablespoons finely chopped candied ginger
•   Brandy Icing (see recipe below)

Directions

1. Preheat oven to 375 degree F. Combine cranberries and brandy or orange juice; let stand while making Basic Dough. Stir cranberry mixture and ginger into dough. Drop dough by teaspoons 2 inches apart on an ungreased cookie sheet.

2. Bake in the preheated oven for 8 to 10 minutes or until lightly browned. Let stand 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. Drizzle cooled cookies with Brandy Icing. Makes about 30.

Brandy Icing: In a medium bowl stir together 1-1/2 cups sifted powdered sugar, 2 tablespoons brandy or milk, and 1/4 teaspoon vanilla. Stir in additional brandy or milk, 1 teaspoon at a time, until icing is of drizzling consistency. Makes about 2/3 cup.

To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze unfrosted cookies for up to 3 months. Thaw cookies; frost with Brandy Icing.