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    You are in: Home / Recipes / Crisp Almond Gingersnaps Recipe
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    Crisp Almond Gingersnaps

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Lizzymommy's Note:

    A tradition in my house, my mother got these out of some magazine a gazillion years ago (BH&G? Redbook? Women's Day? who knows...) These are absolutely delicious with a hot cup of tea, or by themselves, or get the picture. Totally addictive, I love to leave one of the logs unbaked, and slice and bake when unexpected company comes over (or I'm simply craving them...) I never end up rolling these in round rolls, but rather, flatten them so that, when cut, they make rectangular cookies. Mmmmm... (Prep time does not include chilling time)

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    Units: US | Metric


    1. 1
      Preheat oven to 325°F.
    2. 2
      Combine butter, sugar, molasses, spices and soda in large bowl of electric mixer (or use hand mixer and a large mixing bowl. Beat until well blended and light.
    3. 3
      Stir in nuts and flour.
    4. 4
      On a lightly floured board shape dough into 2 logs about 10-inches long.
    5. 5
      Wrap tightly in waxed paper or plastic wrap, chill overnight.
    6. 6
      Cut in 3/8-inch slices and bake on greased cookie sheets in preheated oven until light brown, about 10 minutes.
    7. 7
      Cool cookies on a wire rack.
    8. 8
      Store in an airtight cookie tin in a cool dry place.

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    Nutritional Facts for Crisp Almond Gingersnaps

    Serving Size: 1 (9 g)

    Servings Per Recipe: 114

    Amount Per Serving
    % Daily Value
    Calories 44.5
    Calories from Fat 20
    Total Fat 2.3 g
    Saturated Fat 1.0 g
    Cholesterol 4.2 mg
    Sodium 23.0 mg
    Total Carbohydrate 5.6 g
    Dietary Fiber 0.2 g
    Sugars 2.1 g
    Protein 0.6 g

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