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Ginger Nut Crisps Recipe

The only problem with these cookies is that it's hard to eat just one! I came up with this recipe when my mother shared a large supply of ginger. We love these spice cookies.

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Ginger Nut Crisps Recipe

Prep: 15 min. + chilling Bake: 10 min./batch

Yield: 36 Servings

15 10 25

Ingredients

1 cup butter, softened
1 cup sugar
3/4 cup honey
3 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon ground cinnamon
1 tablespoon ground cloves
2 to 3 teaspoons ground ginger
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups finely chopped pecans or almonds

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in honey. Combine the flours, cinnamon, cloves, ginger, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in nuts.
Shape into two 11-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-11 minutes or until firm. Remove to wire racks to cool. Yield: 6 dozen.

Nutritional Facts 1 serving (2 each) equals 172 calories, 9 g fat (3 g saturated fat), 14 mg cholesterol, 171 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Ginger Nut Crisps in Best of Country Cookies , p92