Ginger-almond cookies

Yield: 4 dozen

Measure Ingredient
1¼ cup Whole Almonds; blanched
1¼ cup Butter
1¼ cup Sugar
¼ cup Candied Ginger; minced
2 teaspoons Ground Ginger
1 pinch Salt
2½ cup Flour

Spread almonds in a single layer in a shallow pan. Place in col oven; turn thermostat to 350øF, and toast almonds 12-15 minutes, stirring occasionally, until lightly toasted. Cool. Grind ¾ cup of the toasted almonds in a food processor or blender until fine.

Cream together ground almonds, butter, sugar, candied ginger, ground ginger and salt. Mix in flour until dough forms a ball. Divide dough into 2 pieces. Roll each piece to form a log 1½ to 2" in diameter.

Wrap and chill logs until firm enough to slice, about 30 minutes.

Slice dough into ¼" slices; place slices 2" apart on ungreased baking sheets. Press a toasted almond into the center of each slice.

Bak at 350øF for 10-12 minutes, until cookies are lightly browned.

Remove cookies to cake rack to cool.

Per Cookie: Calories: 111, Protein: 2 g, Carbohydrate: 12 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 13 mg, Sodium: 47 mg, Fiber: 1 g.

Source: Buderim Australian Ginger Typed by Katherine Smith

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