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Ginger Walnut Cookies

Ingredients:

1-3/4 cups all purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
3/4 cup butter
1/4 cup vegetable shortening
2/3 cup sugar
1/2 cup brown sugar
eggs, lightly beaten
1 tsp. vanilla extract
1/4 cup finely chopped walnuts
3 Tbsps. minced crystallized ginger
forty walnut halves

Cooking:

1. Sift flour, baking powder, and baking soda into a bowl.

2. Beat butter, shortening, sugar, and brown sugar in a bowl with an electric mixer until light and fluffy. Add egg and vanilla extract; beat until blended. Add flour mixture; mix well. Stir in chopped walnuts and crystallized ginger. Shape dough into a ball, cover with plastic wrap, and refrigerate for 1 hour or for up to 2 days.

3. Preheat oven to 350F. Divide dough into quarters. Divide each quarter into 10 equal portions. Roll each portion into a ball then place 2 to 3 inches apart on an ungreased baking sheet. Press a walnut half into center of each ball.

4. Bake until golden brown, 14 to 16 minutes. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Store in an airtight container.

Adapted from Martin Yan's Culinary Journey Through China (KQED Books)
Copyright Yan Can Cook Group 2005