Monday, April 6, 2009

Gingersnap Cookies w/ Walnuts

I've had a little recipe book for maybe 20 years and have only made a few of the recipes in it. It's from Diamond Walnuts. I've always wanted to try this recipe and I don't know what took so long. The cookies taste awesome - that is if you like gingersnaps - and are awesome with a tall glass of ice cold milk.

Super Gingersnaps (revised)

2 Cups flour, organic all purpose or wheat pastry
1 tbsp. baking soda
1 tsp. salt
3/4 tsp. each ginger, cinnamon and cloves
3/4 cup butter
1 cup of brown sugar or 1/2 cup of brown and 1/2 raw sugar
1 egg
1/4 c. dark organic molasses
2 c. finely chopped walnuts
extra sugar optional for on top.

Cream the butter together with the sugar. Blend in molasses, add egg. Combine dry ingredients and add a little at a time until it's combined with molasses mixture. Stir in walnuts. Then shape into 1 1/2 inch balls, roll in additional sugar (optional) flatten cookies to about 3" with fingers or the bottom of glass. If you use a glass and want additional sugar, dip bottom of glass in sugar - then flatten cookie.
Place on lightly greased cookie sheet or one lined with parchment. Bake a 350F for about 10 minutes. Allow to stand on cookie sheet a minute , then slide off to racks to cool. Makes 18 + large cookies.

3 comments:

Eileen said...
This comment has been removed by the author.
Eileen said...

Ginger snap cookies have been one of my favorites for as long as I can remember! I will definitely be trying this recipe.

I have a cookie cookbook that I received one Christmas as a gift. It's called "Cooky Book" and was published in 1963. It has some delicious cookie recipes in it. I'll have to post some soon.

Refracted Lite said...

Hi - I recently noticed that there were 2 comments posted but when I looked one had been deleted but not by me. So if you're reading this please post again if you'd like and I apologize. Vicky