Tag Archives: Ginger Almond Cookies
1/2 cup almonds, toasted 6 tablespoon sugar 1 cup all-purpose flour 2 teaspoon ground ginger 1 pinch salt 4 ounce unsalted butter, at room temperature 1 teaspoon pure vanilla extract
Estimated Cooking Time: 3 hours 30 min.
1. In a food processor, combine the almonds with half the sugar and process to a coarse powder. Transfer to a bowl and stir in the flour, ginger and salt.
2. In a large bowl, beat the butter with the remaining sugar and the vanilla until well blended. Add the flour mixture and beat until combined.
3. Divide the dough in half and shape each half into a 6-inch-long log [for recipe making 48 cookies] . Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.
4. Preheat the oven to 350 degrees F (175 degrees C) and line 2 cookie sheets with parchment paper. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving. (The cookies can be kept in an airtight container for up to 3 days.)
Yields: 4 dozen.
1/2 cup shortening 1/2 cup C&H Pure Cane Granulated Sugar 1/2 cup molasses 1 egg, separated 2 cups flour 1 +1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt 1 +1/4 cups C&H Pure Cane Powdered Sugar 1 pinch cream of tartar 1/4 teaspoon vanilla 1 cup raisins or nuts, for decoration
Beat shortening, sugar and molasses until creamy. Add egg yolk and mix well (set aside egg white for the frosting).
Sift together flour, cinnamon, cloves, ginger, baking powder, nutmeg, baking soda and salt. Blend into creamed mixture and mix well. Refrigerate 30 minutes.
Preheat oven to 350°F.
On a lightly floured board, roll out dough to ¼-inch thick. With a 5-inch cookie cutter, cut out gingerbread men. Place on ungreased cookie sheet. Decorate with raisins or nuts. Bake until edges start to crisp, 8 to 10 minutes. Cool slightly on cookie sheet before transferring to wire racks to cool completely.
Sift together powdered sugar and cream of tartar. Add egg white and vanilla. With mixer, beat mixture until stiff. Cover with a moistened towel until needed. Use to frost cooled cookies.
Yields: 24 cookies.
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