Toasty walnuts and sweet dried cranberries set this cookie apart from ordinary gingerbread.
Servings and Ingredients
|2 c. Hy-Vee flour|
|1 ½ tsp. ground ginger|
|1 tsp. Hy-Vee ground cinnamon|
|½ tsp. ground nutmeg|
|¼ tsp. Hy-Vee baking soda|
|¼ tsp. Hy-Vee salt|
|½ c. Hy-Vee unsalted butter, softened|
|⅓ c. Hy-Vee light brown sugar|
|⅓ c. molasses|
|1 Hy-Vee large egg|
|1 tsp. grated orange zest|
|½ c. Hy-Vee chopped walnuts|
|½ c. Hy-Vee dried cranberries|
|2 tbsp. Hy-Vee powdered sugar|
Things To Grab
- In a medium bowl, stir together flour, ginger, cinnamon, nutmeg, baking soda and salt; set aside.
Beat butter and brown sugar with mixer until smooth. Beat in molasses, egg and orange zest. With mixer on low speed, add flour mixture and beat just until combined. Beat in walnuts and cranberries. Divide dough in half. On plastic wrap, shape each half into a 7-inch log. Roll up in plastic wrap and tuck under ends. Freeze 45 minutes or refrigerate 1-1/2 hours until firm enough to slice.
Preheat oven to 350 degrees. Unwrap logs and cut into 3/8-inch slices. Place 2 inches apart on ungreased cookie sheet. Bake 12 to 14 minutes or until light brown on bottom. Cool on wire rack. Sift powdered sugar over cookies.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 15mg
- Sodium: 30mg
- Total Carbohydrates: 13g
- Protein: 1g