1/2 cup pureed ginger
1 cup chopped walnuts
1/4 cup packed light brown sugar
1 egg, beaten
1 cup water
1 teaspoon baking soda
1 1/2 teaspoons lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup chopped almonds
1 cup golden raisins
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, combine the ginger and walnuts. Mix well. Stir in the brown sugar, egg, water and baking soda. Stir in the lemon zest, flour, baking powder, baking soda and salt. Mix everything together, then stir in graham cracker crumbs. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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