If you don’t often venture outside of the traditional chocolate chip cookie or oatmeal raisin cookie, perhaps this is your year to try something delightfully different. The combination of ginger and walnuts is spicy yet sweet. And the wedge shape of these cookies makes them a lovely addition to a holiday get together or afternoon tea party. These chewy, moist cookies are delicious with tea. If you can find it, try them with a cup of orange tea for a delicious, exotic taste.
For this recipe you’ll need:
1 ½ cups all purpose flour
1 teaspoon ground ginger
½ teaspoon baking soda
1/8 teaspoon salt
2/3 cup unsalted butter, softened
2/3 cup firmly packed brown sugar (light)
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups chopped walnuts (six ounces)
To make these cookies:
Preheat your oven to 350 degrees. Grease a 15×10 inch jelly roll pan.
Mix together flour, ginger, baking soda, and salt.
Beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla.
At low speed, beat in flour mixture (flour, ginger, baking soda, and salt), ½ cup at a time, until a soft dough forms. Using a wooden spoon, stir in the nuts.
Spread the dough in prepared pan and smooth the top.
Bake the cookies in preheated oven until golden. This will take about 15 minutes. Transfer the pan to a wire rack to cool slightly. Turn the cookies out onto a cutting board. Cut into wedges while they are still warm. Transfer the cookies to a rack to cool completely.
Makes 2 dozen cookies.
**Cutting the cookies while they are still warm prevents them from cracking and makes them look lovelier.
**Use pure vanilla extract for the richest flavor.
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