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Start making dough by combining the flour, baking soda and salt
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In a large bowl mix on medium speed the butter and sugar for 1 minute until creamy.
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Add egg and vanilla; beat until well mixed.
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Reduce speed to low and add in flour gradually along with the craisins, ginger, orange peel and pumpkin pie spice
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Form into ball then on a lightly floured surface divide dough in half and shape each into a 10? squared off log (I used 2 rulers to help form)
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Wrap each in plastic wrap and refrigerate at least 10 hours (or 2 in freezer)
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Preheat oven to 350 and line cookie sheets with parchment paper.
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Place the green crystals on a piece of wax paper then unwrap one log and roll/pat crystals onto log.
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Cut log into 1/4? thick slices and bake for 14-16 minutes (until golden)
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Cool on wire rack
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Repeat with red crystals with other log.
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These need to be stored in a tight container room temp for one week or can be frozen up to 3 months.