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Walnut-Topped Ginger Drop Cookies
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Prep Time:
1 hour
Total Time:
1 hour
Indulge in these festive ginger nut cookies for a delicious Christmas treat.
Ingredients:
  • 1/2 cup packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups Gold Medal™ all-purpose flour
  • 1/4 cup half-and-half
  • 3 tablespoons finely chopped crystallized ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 42 walnut halves
  • 3 tablespoons white vanilla baking chips
Instructions:
  • Preheat the oven to 375°F. Using a large bowl and an electric mixer on medium speed, whip together the brown sugar and butter until light and fluffy. Incorporate the vanilla and egg until fully blended. Then, gradually mix in all the remaining ingredients (except walnuts and baking chips) on low speed until well combined.
  • Place rounded teaspoonfuls of dough onto ungreased cookie sheets, spacing them 2 inches apart. Gently press 1 walnut half onto each cookie.
  • Bake for 6 to 9 minutes until edges are firm and lightly golden. Remove from cookie sheets promptly onto cooling racks. Allow to cool completely, about 5 minutes.
  • Place the baking chips in a small resealable freezer plastic bag and seal it. Microwave on High for 30 to 45 seconds until softened. Gently squeeze the bag until the chips are smooth. If needed, microwave for an additional 30 seconds or until all the chips are melted. Cut off a tiny corner of the bag and drizzle the melted chips over the cookies.

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