Candied Ginger-Citrus Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep and Cook Time: about 1 1/2 hours, plus at least 4 hours to chill. Notes: To grind the almonds, whirl in a blender or food processor. You can store these cookies airtight for up to 2 days. Ingredients:
1/2 cup butter (1/4 lb.), at room temperature |
1/2 cup solid vegetable shortening |
1 cup sugar |
1/2 cup light molasses |
2 teaspoons grated lemon peel |
3 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
about 1/2 cup slivered almonds (3 oz.), finely ground, plus slivered almonds for garnish (optional) |
1/2 cup finely chopped candied ginger |
Directions:
1. In a large bowl, with an electric mixer on medium speed, beat butter, shortening, and sugar until smooth; beat in molasses and lemon peel until well blended.
2. In another bowl, mix flour, baking soda, ground ginger, cinnamon, and cloves; stir into butter mixture until completely incorporated. Stir in almonds and candied ginger.
3. Divide dough into thirds. Shape each third into a roll about 1 1/2 inches in diameter; wrap rolls in waxed paper and chill until firm, at least 4 hours, or up to 1 week.
4. Unwrap dough. Using a sharp knife, cut into 1/4-inch-thick slices; place slices about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. If desired, gently press a slivered almond into the middle of each cookie.
5. Bake cookies in a 350° oven until edges are lightly browned, 7 to 10 minutes. With a wide spatula, transfer cookies to racks to cool completely.
6. Note: Nutritional analysis is per cookie.
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