Publisher Photo
Publisher Photo
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

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.
Originally published as Ginger Nut Crisps in Best of Country Cookies 1999, p92

Nutritional Facts

2 each: 172 calories, 9g fat (3g saturated fat), 14mg cholesterol, 171mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. Shape into two 11-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.
  3. 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.
Originally published as Ginger Nut Crisps in Best of Country Cookies 1999, p92

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Reviews forGinger Nut Crisps

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MY REVIEW
BakingIsRealFun User ID: 422913 79990
Reviewed Aug. 10, 2009

"I found these cookies too crumbly

while mixing up and shaping into the rolls. I would not bake ever
again."

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