| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
(2 sticks) unsalted butter |
| 1 1/2 |
c |
Firmly packed light brown sugar |
| 1 |
|
Egg; room temperature |
| 1 |
ts |
Vanilla |
| 2 1/2 |
c |
Unbleached all purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Salt |
| 1 |
pk |
(12 oz) semisweet chocolate chips |
| 1 |
c |
Chopped walnuts |
| 1 |
c |
Powdered sugar |
INSTRUCTIONS
Cream butter. Beat in brown sugar, egg, and vanilla. Combine flour, baking
soda, cinnamon, ginger, and salt. Blend into butter mixture. Fold in
chocolate chips and walnuts. Refrigerate until firm. (Can be prepared 1 day
ahead.)
Preheat oven to 375 degrees. Lightly grease baking sheets. Break off small
pieces of dough; roll between palms into 1 inch rounds. Dredge rounds in
powdered sugar. Arrange rounds on prepared sheets, spacing at least 2
inches apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to
racks and cool. Store in airtight container.
Posted to Bakery-Shoppe Digest V1 #399 by Shelley Sparks
<ssparks@mailbox.arn.net> on Nov 18, 1997
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