Ginger Walnut Cookies

These crunchy cutout cookies are a great option when you want something a bit different from your regular sugar cookie! They incorporate chopped walnuts and chopped crystallized ginger for a more toothsome texture and wonderful flavor! A cinnamon glaze just takes them over the top. Make sure you chop the nuts and ginger very finely so that you can cut them cleanly with your cookie cutters.

These ginger walnut cookies are absolutely wonderful, a great alternative to overly sweet sugar cookies. You will get so many compliments for these and they go perfectly with a your morning cup of coffee. A delicate and gently spiced cookie, this ginger walnut cookie is easy to put together and perfect for an anytime treat.

How to make Ginger Walnut Cookies

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup finely chopped California walnuts
• 1/2 cup finely chopped crystallized ginger
• Cinnamon Glaze (recipe follows)

Directions:

1. In a large bowl, beat together butter and sugar until fluffy. Stir in eggs and vanilla.
2. In a separate bowl, stir together flour, cinnamon, baking soda, and salt. Add to butter mixture. Stir in walnuts and ginger.
3. Wrap dough in plastic wrap and refrigerate for at least two hours, or until firm.
4. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
5. Using a portion of dough, roll out 1/4-inch thick on a lightly floured surface and using cookie cutters, cut into desired shapes.
6. Place on baking sheets and bake for 8 to 10 minutes, or until edges are lightly browned.
7. Allow cookies to cool on a baking rack before glazing.

Cinnamon Glaze:

Stir 2 cups powdered sugar, 2 tablespoons milk, and 1/2 teaspoon cinnamon in a small bowl until smooth.

How to chop nuts

To chop nuts with a knife, place them in a small pile on a cutting board. Keep the tip of the blade on the cutting board and your non-cutting hand in a claw shape over the pile. Slice downward through the nut pile, cutting the nuts with the butt end of the blade and moving your claw hand backwards as you move through the pile. Once you’ve made a single pass over the nuts, turn the pile 90 degrees and make a second pass. At this point, the nuts will be coarsely chopped. To finely chop the nuts, place your non-cutting hand over the top of the blade and carefully rock the blade back and forth until the nuts reach the desired size.