Ginger-Almond Shortbread Cookies |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 24 |
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A not too sweet cookie, nice to have on hand or to add to a tray of different cookies. This came from a friends Jewish Grandmother who used to fix them for us occasionally. Ingredients:
1 cup butter, at room temperature |
2/3 cup sifted confectioners' sugar |
1 teaspoon almond extract |
1 1/2 cups all-purpose flour |
2 teaspoons ground ginger |
1/4 cup finely ground almonds |
24 whole almonds |
Directions:
1. Preheat oven to 350°.
2. In a large mixing bowl, cream butter with sugar and almond extract until smooth.
3. Add flour, ginger, and ground almonds and beat mixture until well combined.
4. On a floured surface, roll dough out to 1/2-inch thickness.
5. Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
6. Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
7. Remove to rack and cool.
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