Walnut-Topped Ginger Drops

Delicious nutty dessert ready in an hour! Enjoy these candied ginger and cardamom spiced drop cookies that are drizzled with white vanilla baking chips.

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Servings 42

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ingredients 12
Prep Time 60 min
Total Time 60 min

Ingredients

1/2: cup packed brown sugar

1/2: cup butter or margarine, softened

1: teaspoon vanilla

1: egg

2: cups all-purpose flour

1/4: cup half-and-half

3: tablespoons finely chopped candied ginger

1/2: teaspoon baking soda

1/2: teaspoon salt

1/2: teaspoon ground cardamom

42: walnut halves

3: tablespoons white vanilla baking chips

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Directions

1 Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. On low speed, beat in remaining ingredients except walnuts and baking chips until well blended.
2 On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Press 1 walnut half onto each cookie.
3 Bake 6 to 9 minutes or until edges are set and light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
4 Meanwhile, place baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 to 45 seconds or until softened. Squeeze bag until mixture is smooth. (If necessary, microwave 30 seconds longer or just until all chips are melted.) Cut small tip from one bottom corner of bag. Squeeze bag to drizzle melted chips over cookies.

EXPERT TIPS

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Expert Tips

Candied ginger is gingerroot that has been cooked in sugar syrup, dried and then coated in sugar. Look for candied ginger near the dried fruit in the produce department of the supermarket.