Crystallized ginger adds an extra dose of zippy spice to these super-easy drop cookies. Walnut halves on top add a touch of elegance to your holiday cookie platters.
- Portion size 45 servings
- Credits : Canadian Living Magazine: December 2013
Ingredients
Method
Stir together dough, apricots and ginger. Drop by 1 tbsp onto parchment paper-lined rimless baking sheets. Press 1 walnut half onto top of each cookie.Bake, 1 sheet at a time, in 350 F (180 C) oven just until firm to the touch, 12 to 15 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.
Nutritional facts per cookie: about
- Fibre trace
- Sodium 32 mg
- Sugars 9 g
- Protein 1 g
- Calories 83.0
- Total fat 3 g
- Potassium 132 mg
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
%RDI
- Iron 7.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0
