Walnut-Topped Ginger Drops

• 12 cup firmly packed brown sugar
• 12 cup margarine or 12 cup butter, softened
• 1 teaspoon vanilla
• 1 egg
• 2 cups all-purpose flour
• 12 teaspoon baking soda
• 12 teaspoon cardamom
• 14 cup half-and-half
• 3 tablespoons finely chopped candied ginger
• 42 walnut halves
• 3 tablespoons white vanilla chips

1. Heat oven to 375.
2. In large bowl, combine brown sugar and margarine; beat until light and fluffy.
3. Add vanilla and egg; beat well.
4. Lightly spoon flour into measuring cup; level off.
5. Add flour and all remaining ingredients except walnuts and vanilla chips; mix well.
6. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
7. Press 1 walnut half onto each cookie.
8. Bake at 375 for 6 to 9 minutes or until edges are set and light golden brown.
9. Immediately remove from cookie sheets; place on wire racks.
10. Cool 5 minutes or until completely cooled.
11. Meanwhile, place vanilla chips in small resealable food storage plastic bag; seal bag.
12. Microwave on High for 1 minute.
13. Squeeze bag to mix.
14. Continue to microwave at 30-second increments until smooth.
15. Cut tiny hole in bottom corner of bag.
16. Squeeze bag to drizzle melted chips over cooled cookies.

brown sugar, margarine, vanilla, egg, flour, baking soda, cardamom, candied ginger, walnut, white vanilla chips

Taken from www.food.com/recipe/walnut-topped-ginger-drops-158918 (may not work)