Walnut Topped Spice Cookies Recipes

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.

Steps:

• Beat butter and both sugars in large bowl until creamy. Beat in milk, egg and vanilla. Stir flour, baking powder, cinnamon, allspice, cloves and salt in medium bowl. Add to butter mixture; beat to blend. Stir in raisins and walnuts. Cover dough and refrigerate until chilled, about 2 hours (dough will be sticky).
• Preheat oven to 375°F. Drop dough by rounded teaspoonfuls onto heavy large baking sheets, spacing evenly. Bake until cookies are pale golden, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Steps:

• Preheat oven to 325°F. Line baking sheet with foil. Beat first 7 ingredients in large bowl to blend. Mix in flour. Shape dough into walnut-size balls; arrange 1 inch apart on prepared sheet. Top each with 1 walnut half. Press walnuts to adhere to dough and to flatten balls slightly. Brush generously with glaze.
• Bake cookies until cooked through and light brown, about 20 minutes. Cool on sheet. (Can be prepared 2 days ahead. Store airtight at room temperature.)

Steps:

• To toast walnuts, place on baking sheet and bake at 350* for 6 to 8 min or until pale brown and fragrant.
• Beat brown sugar, butter, baking powder, vanilla, cinnamon, ginger and salt in large bowl at medium speed 3 to 4 min or until lightened in color and smooth. Beat in molasses and milk until blended. Beat in egg (mixture will look curdled). At low speed, beat in flour just until blended. Stir in walnuts. Cover and refridgerate 30 minute.
• Meanwhile, heat oven to 350*. Line baking sheet with parchment paper. Drop about 2 1/2 tbsp dough per cookie onto baking sheets; slightly flatten with fork. Bake 11 to 13 min or until set and light brown around the edges. (Do not overbake.) Cool completely on wire racks.