Best 2 Walnut Topped Ginger Drops Recipes

Indulge in a delightful culinary journey with our Walnut-Topped Ginger Drops, an irresistible treat that combines the warmth of ginger with the nutty crunch of walnuts. These bite-sized morsels are a perfect blend of sweet and spicy, offering a burst of flavor in every bite. Whether you're a seasoned baker or just starting out, our recipes cater to all skill levels. Discover the classic Walnut-Topped Ginger Drops recipe, a timeless favorite that has been passed down through generations. For a delightful twist, try the Orange-Scented Ginger Drops, where the citrusy notes of orange zest complement the ginger's spiciness. If you're looking for a gluten-free option, our Gluten-Free Ginger Drops provide the same delicious experience without compromising on taste. And for those who love a bit of heat, the Spicy Ginger Drops pack a fiery punch that will tantalize your taste buds. No matter your preference, our collection of Walnut-Topped Ginger Drops recipes promises a delightful adventure for your palate.

Here are our top 2 tried and tested recipes!

WALNUT AND GINGER CAKE

Walnut and Ginger Cake image

Provided by Craig Claiborne

Categories dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 pound butter, cut into 1 inch cubes, plus butter for greasing pan
3 cups sifted all-purpose flour, plus flour for dusting pan
1/2 pound candied ginger, cut into 1/4-inch cubes, about 1 cup
1/2 pound golden raisins, about 1 1/2 cups
1 pound walnuts, preferably black walnuts, broken into pieces, about 3 3/4 cups
1 teaspoon baking powder
Salt to taste if desired
2 cups sugar
6 egg yolks, about 1/3 cup
1/3 cup Madeira wine or sweet Sherry wine
6 egg whites, about 1 cup

Steps:

Preheat oven to 275 degrees.
Lightly butter inside of 10-inch, 12-cup bundt pan. Sprinkle with flour and shake pan to coat inside. Shake out excess.
In mixing bowl combine the ginger, raisins and walnuts.
Sift together 3 cups flour, baking powder and salt. Sift this mixture over ginger and nut mixture.
Put pound of butter into bowl of electric mixer. Start beating while gradually adding sugar. Cream mixture well and gradually beat in yolks. Beat in Madeira.
Pour and scrape this mixture over nuts and blend the ingredients thoroughly. This is best done by hand.
Beat egg whites until stiff and fold in thoroughly until they do not show.
Pour batter into prepared pan and smooth over top with spatula. Set pan on baking sheet and place in oven. Bake about 2 1/4 hours or until cake is puffed above pan and nicely browned on top or until internal temperature is 200 degrees on thermometer.
Remove from pan shortly after baking. Tapping bottom of pan with heavy knife will help. Store cake for at least 10 days. If desired, add occasional touch more of Madeira, dry sherry, Cognac or rum. Keep closely covered, wrapped in cheesecloth and foil, and refrigerated until ready to use.

Nutrition Facts : @context http, Calories 1128, UnsaturatedFat 39 grams, Carbohydrate 114 grams, Fat 72 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 29 grams, Sodium 585 milligrams, Sugar 73 grams, TransFat 2 grams

WALNUT-TOPPED GINGER DROP COOKIES

Walnut-Topped Ginger Drop Cookies image

Enjoy these nutty ginger cookies for your Christmas celebration - perfect for dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 42

Number Of Ingredients 12

Ingredients

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/4 cup half-and-half
3 tablespoons finely chopped crystallized ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
42 walnut halves
3 tablespoons white vanilla baking chips

Steps:

Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. On low speed, beat in remaining ingredients except walnuts and baking chips until well blended.
Onto ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Press 1 walnut half onto each cookie.
Bake 6 to 9 minutes or until edges are set and light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
Meanwhile, place baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 to 45 seconds or until softened. Squeeze bag until chips are smooth. (If necessary, microwave 30 seconds longer or just until all chips are melted.) Cut off tiny corner of bag; squeeze bag to drizzle melted chips over cookies.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg

Tips:

For chewier ginger drops, use cake flour instead of all-purpose flour.
Substitute chopped crystallized ginger for the ground ginger powder for a more intense flavor.
Dip the unbaked ginger drops in granulated or sparkling sugar for a sparkly finish.
To make ahead, bake the ginger drops according to the recipe and let them cool completely. Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
When ready to serve, thaw frozen ginger drops overnight in the refrigerator or at room temperature for several hours.

Conclusion:

These walnut-topped ginger drops are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With their chewy texture, spicy ginger flavor, and sweet walnut topping, these ginger drops are sure to be a hit with everyone who tries them. So next time you are looking for a special treat, give these walnut-topped ginger drops a try!