ginger-almond cookies
Found this in one of those recipe booklets I got a long time ago from my mother-in-law. I love the combination of ginger and almonds, this would make a great dessert after Chinese food.
No Image
prep time
3 Hr
cook time
10 Min
method
Bake
yield
7 dozen
Ingredients
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable shortening
- 3/4 cup molasses
- 4 cups all purpose flour
- 4 teaspoons ground ginger
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cloves
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups finely chopped almonds
How To Make ginger-almond cookies
-
Step 1Mix sugar, shortening and molasses in a large bowl. Stir in remaining ingredients. Divide dough in half. Shape each half into a roll, about 2 inches in diameter. Wrap in plastic wrap and refrigerate at least 3 hours.
-
Step 2Heat oven to 350°. Cut rolls into 1/4 inch thick slices. Place about 1 inch apart on ungreased cookie sheets. Bake about 9 minutes or until almost no indentation remains when touched. Cool 2 minutes; remove from cookie sheet.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes