Hello Cookie Eating Friends– Loving these tender little cookies. They’re sort of a shortbread with an almond crunch and a bit of ginger bite. If you like ginger beer or ginger cat cookies from Trader Joe’s, I think you’ll love these sweet guys!
ALMOND GINGER COOKIES
1/2 cup sugar
1 cup butter (2 sticks)
2 cups flour
1/2 tsp. salt
1/2 cup candied ginger, minced fine
1/2 cup sliced almonds*
little more sugar for coating
With an electric mixer, beat the butter** and sugar until they form a fluffy paste. Then beat in the flour and salt for a few minutes more until the dough resembles coarse crumbs. It will take a several minutes. Persevere!
Then, finally, beat in the almonds and ginger until the dough is sticky crumbs.
Divide the dough into two halves and roll each into a log on a piece of plastic wrap. Pop them into the fridge a couple hours (or overnight).
Unwrap the logs and roll them in sugar to coat the sides.
Then slice the logs into 1/4 inch circles. It will slice best while the dough is still cold! Place the cookies on a baking sheet that has been sprayed with cooking spray– about 1″ apart.
Cook them up for about 20 to 25 minutes at 350 degrees– just until the edges start to brown and they smell gingery good.
Cool them on a wire rack. Makes about 30 cookies.
*I like the sliced toasted almonds from Trader Joe’s– pretty and crispy
**If the butter comes straight from the fridge, microwave it for a few seconds to bring it close to room temperature.