1 (14 to 15 oz.) box gingerbread cake or cookie mix, plus the ingredients called for on the label directions
1/2 c. dried cranberries, finely chopped
1 tsp. butter
1 c. coarse or regular granulated sugar

Heat oven to 350°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 sugar after each cookie is pressed.

Bake for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely. Hands on time: 30 minutes. Total time: 45 minutes.

Makes 2 dozen.