Ginger Walnut Cookies Recipes

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.

Steps:

• 1. In a mixing bowl cream the butter (should be softened) with the sugars. Beat until fluffy using a mixer. Add the egg and extra yolk and mix well. Add the vanilla and bourbon and mix well. Add the salt, ginger, baking soda and baking powder and mix well.
• 2. Stir in the walnuts, golden raisins, and flour. Mix well. At this point you can bake the cookies, but for a slightly higher rise, chill the dough for 1 hour before baking.
• 3. To bake, have the oven preheated to 375 degrees or 350 degrees for a convection oven. Make balls of dough 1 1/4 - 1 1/2 inch in size. Leaving a couple of inches between the the balls of dough, bake on an ungreased cookie sheet for 11 minutes. (Check at 10 minutes if your oven is hot or baking sheet is darkened.
• 4. Remove baked cookies from the oven and rest a minute before transferring to a rack with a spatula to cool completely.
• 5. Store the cooled cookies in an airtight container. Makes approximately 38 cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• 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. Store in an airtight container.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Remove to wire racks to cool. , For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired.

Steps:

• 1. Heat Oven to 350.
• 2. Mix all ingredients except oats, flour and raisins in large bowl. Stir in oats, flour, nuts and cranberries.
• 3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• 4. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack.