0.3 cup crystallized ginger finely chopped (use more if you like)
0.7 cup cranberries dried chopped
1 large eggs
0.8 cup granulated sugar
1 teaspoon ground ginger
0.5 cup brown sugar light
0.5 cup pecans toasted chopped
0.8 scant teaspoon salt
4 oz butter unsalted softened
2 teaspoons vanilla
0.5 cup regular vegetable shortening (Crisco)
9 oz chocolate white chopped
Equipment
bowl
baking sheet
baking paper
oven
hand mixer
Directions
Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper.Beat butter, shortening and both sugars with an electric mixer until creamy.
Add egg and vanilla and beat for about 30 seconds. Scrape sides of bowl and beat in salt and baking soda. If using, beat in ginger. Scrape sides of bowl again.
Add flour and stir until it is almost mixed in, then stir in cranberries, pecans, white chocolate.Drop dough about 3 inches apart (these spread quite a bit) by tablespoonfuls onto cookie sheets.
Bake for 12-14 minute or until edges are golden brown. Cool on cookie sheets for about 5 minutes, then transfer to wire racks.Makes about 30 cookies
Cut out the ginger and crystallized ginger and change the pecans to pistachios.
