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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  • prep time 60 min
  • total time 60 min
  • ingredients 12
  • servings 42
 

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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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
65mg
65%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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