Almond Gingersnaps
- Ready In:
- 27mins
- Ingredients:
- 10
- Yields:
-
84 Cookies
ingredients
- 3 1⁄2 cups flour
- 1 cup sliced almonds, lightly toasted
- 1 cup sugar
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 2 teaspoons ground cloves
- 1 teaspoon baking soda
- 1 cup butter, room temperature cut into pieces
- 1⁄2 cup dark molasses
- water
directions
- Combine first 7 ingredients in large bowl. Mix in butter and molasses, using a wooden spoon. If dough does not stick together when pinched, add water 1 tablespoon at a time to bind (dough can also be maid in an electric mixer with a dough hook.
- Form into three 1x3x6 inch bars. wrap with waxed paper, refrigerate until firm, about 4 hours (can be refrigerates for up to 5 days or frozen up to 2 months, thaw dough in refrigerator overnight).
- Preheat oven to 325 degrees.
- cut dough into 1/8-inch clices. Arrange on baking sheet, spacing 1/2 inch appart.
- Bake until darkened, 10 to 12 minutes. cool on wire rack.
- Store in airtight container.
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