Serves: 3
Total Calories: 723
* "Also good with a pecan half on top, but I like walnuts best! Easy to make." Have Ready: 1. Turn on the oven to 375°.
2. Lightly grease baking sheets with a paper towel dipped in shortening.
3. Combine flour, baking powder, salt and ginger in the small mixer bowl. Stir with a spoon and set aside.
4. Combine butter or margarine and sugars in the large mixer bowl. Beat on medium speed until well mixed, stopping the mixer and scraping the bowl several times. Add egg, lemon rind and juice. Beat on medium speed until well mixed, scraping the bowl several times.
5. Add flour mixture. Beat on low speed until well mixed, scraping the bowl several times.
6. Drop one level tablespoonful of dough at a time on the baking sheets, about 2 inches apart. Press a walnut half on top of each cookie.
7. Bake about 12 minutes or until lightly browned around the edges. Lift with pancake turner to a wire rack to cool.
8. Store in an airtight container in a cool place.
This Lemon Walnut Drops recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.
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