2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
1 1/2 cups freshly-ground cranberries
1 cup vegetable shortening
3 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda

In a large mixing bowl, combine flour, baking soda, ginger, nutmeg, salt and oats. Cut in shortening with a pastry blender or table knives, until particles are very fine. Add cranberries and brown sugar. Mix until well blended. Cover and chill 1 hour.

Preheat oven to 375 degrees F. Grease two cookie sheets.

Roll out dough to 1/4 inch thickness and cut into 3-inch rounds. Bake for 12 to 15 minutes or until lightly browned. Cool.