WALNUT-TOPPED GINGER DROPS

Walnut-Topped Ginger Drops image

Enjoy these walnut topped candied ginger and cardamom spiced drop cookies that are drizzled with melted chocolate chips - an anytime dessert recipe that's ready in just an hour!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 42

Number Of Ingredients 12

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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

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.
On 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 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.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 3 g, TransFat 0 g