ALMOND GINGERBREAD COOKIES
By
Cat Kiselica
@catkiselica
1
Ingredients
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3 call purpose flour
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2 tspground ginger
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1 tspcinnamon
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1 tspbaking soda
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1/4 tspground nutmeg
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1/4 tspsalt
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1 1/2 stickbutter, softened
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3/4 cbrown sugar, firmly packed
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1/2 cmolasses
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1egg
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1 tsppure vanilla extract
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1-1/3 calmonds, sliced
How to Make ALMOND GINGERBREAD COOKIES
- Mix flour, ginger, cinnamon, baking soda, nutmeg, & salt in large bowl. Beat butter & brown sugar in separate bowl with electric mixer on medium speed until light & fluffy.
- Add molasses, egg, & vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed.
- Press dough into a thick, flat disk. Wrap in plastic wrap & refrigerate 4 hours or overnight.
- Preheat oven to 350°F.
- Shape dough into 1" balls. Roll in sliced almonds, pressing almonds into dough. Place 2" apart on ungreased baking sheets.
- Bake 8-10 minutes or just until edges of cookies begin to brown.
- Remove to wire racks; cool completely. Store in airtight container up to 5 days. Enjoy!