Walnut-Topped Ginger Drops |
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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 8 |
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Nice addition to cookie trays. Ingredients:
1/2 cup firmly packed brown sugar |
1/2 cup margarine or 1/2 cup butter, softened |
1 teaspoon vanilla |
1 egg |
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon cardamom |
1/4 cup half-and-half |
3 tablespoons finely chopped candied ginger |
42 walnut halves |
3 tablespoons white vanilla chips |
Directions:
1. Heat oven to 375. In large bowl, combine brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; beat well.
2. Lightly spoon flour into measuring cup; level off. Add flour and all remaining ingredients except walnuts and vanilla chips; mix well.
3. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
4. Press 1 walnut half onto each cookie.
5. Bake at 375 for 6 to 9 minutes or until edges are set and light golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled.
6. Meanwhile, place vanilla chips in small resealable food storage plastic bag; seal bag. Microwave on High for 1 minute. Squeeze bag to mix. Continue to microwave at 30-second increments until smooth. Cut tiny hole in bottom corner of bag. Squeeze bag to drizzle melted chips over cooled cookies.
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