WALNUT-TOPPED GINGER DROP COOKIES

Walnut-Topped Ginger Drop Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 42

Number Of Ingredients 12

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

Steps:

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.
Onto ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Press 1 walnut half onto each cookie.
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.
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 chips are smooth. (If necessary, microwave 30 seconds longer or just until all chips are melted.) Cut off tiny corner of bag; squeeze bag to drizzle melted chips over cookies.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg