Holiday Sugar Rush: Ginger Cranberry Shortbread Wedges

Can you believe that this shortbread was my introductory foray into the world of ginger? I believe I am quite the fan. The combination of ginger and cranberries with the delicious flavor of shortbread makes these cookies perfect for the holidays.

Ginger-Cranberry Shortbread Wedges
Recipe from Betty Crocker Cookies
Makes approx. 16 cookies

2/3 cup butter or margarine, softened
1/3 cup powdered sugar
3 Tbsp finely chopped crystallized ginger {I found mine in the bulk section of Winco though I'm sure you can find it near the spices in any grocery store}
1 1/3 cups flour
1/2 cup dried cranberries, chopped {I used craisins and it worked out fine}
2 tsp granulated sugar

Directions:
Preheat oven to 350.
In a large bowl, mix butter, powdered sugar and ginger until fully incorporated. Stir in the flour and cranberries.
Form the dough into a rough disk shape. On an ungreased cookie sheet, pat the dough down into a 9-inch circle. Shortbread doesn't really change much when it's baking so remember that the thickness of the dough is about what the thickness of your cookie will be. Sprinkle with granulated sugar.
Bake for 18-20 minutes or until golden brown. Cool for 10 minutes before cutting. Cut into 16 wedges.