Double-Ginger Apricot Drops

Double-Ginger Apricot Drops image Author: Canadian Living Credits: Double-Ginger Apricot Drops image

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

  • 1 Basic Ginger Cookie Dough
  • 1/2 cup finely chopped dried apricot
  • 1/2 cup finely chopped crystallized ginger
  • 45 walnut halves (approx)

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
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Double-Ginger Apricot Drops

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