Ginger-Almond Shortbread Cookies

Total Time
15 mins
20 mins

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.

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  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.