Walnut Topped Ginger Drop Cookies Recipes

WALNUT-TOPPED GINGER DROP COOKIES

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.

WALNUT-TOPPED GINGER DROPS

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.

WALNUT DROP COOKIES

Steps:

• 1. In medium mixing bowl, stir together flour, soda, and salt. Set aside.2. In large mixing bowl, beat margarine, sugar, and brown sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture. Mix until well combined. Stir in walnuts and KELLOGG'S PRODUCT 19 cereal. Drop by level measuring-tablespoon onto ungreased baking sheets.3. Bake at 350°F about 14 minutes or until golden brown. Cool slightly before removing from baking sheets. Place on wire racks.

WALNUT BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
• Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth and combined. Remove from heat and whisk in brown sugar, then eggs and vanilla. Stir in flour mixture with a flexible spatula, then fold in 1 cup walnuts. Refrigerate until dough is just firm, about 30 minutes.
• Drop heaping tablespoons of dough, at least 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with remaining 1/4 cup walnuts. Bake until tops of cookies are set and shiny, about 12 minutes. Let cool completely on sheets on wire racks.

WALNUT CHOCOLATE DROP COOKIES

Steps:

• Melt chocolate squares.
• Preheat oven to 350.
• Sift together: flour, salt, baking soda.
• Add: Shortening, brown sugar, egg, milk, vanilla.
• Beat 2 minutes on#2 speed.
• Add: Chocolate and nuts.
• Beat 1 minute on#3 speed.
• Drop by teaspoons onto cookie sheet.
• Bake for 15 minutes.

CREAM CHEESE WALNUT DROP COOKIES

Steps:

• Preheat oven to 375°F.
• In a mixing bowl, beat together butter, cream cheese and milk.
• Beat in sugar and vanilla.
• Gradually mix in flour. Stir in walnuts.
• Drop by tablespoonful 2-inches apart on to ungreased cookie sheets.
• Bake at 375°F for 10 minutes or until edges begin to slightly brown.

CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

CURRANT NUT DROP COOKIES

Steps:

• In a small bowl, soak currants in 1/2 cup of hot water until swollen; drain and set aside. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the 1 teaspoon vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Fold in the chopped walnuts and dried currants. Drop by rounded spoonfuls onto the cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When the cookies are cool, frost with the brown butter frosting.
• To make the frosting: Melt butter in a small saucepan over medium hat until golden brown. Stir in the 1/4 cup of water and 1/2 teaspoon vanilla. Beat in the confectioners' sugar 1/2 cup at a time until icing is of a spreadable consistency.