Prep 15 mins
Cook 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.
- 236.59 ml butter, at room temperature
- 158.51 ml sifted confectioners' sugar
- 4.92 ml almond extract
- 354.88 ml all-purpose flour
- 9.85 ml ground ginger
- 59.14 ml finely ground almonds
- 24 whole almonds
- Preheat oven to 350°.
- In a large mixing bowl, cream butter with sugar and almond extract until smooth.
- Add flour, ginger, and ground almonds and beat mixture until well combined.
- On a floured surface, roll dough out to 1/2-inch thickness.
- Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
- Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
- Remove to rack and cool.
I made these to send to my mom, who loves all things ginger. I kept half the recipe since they were delciously buttery and flaky as short bread ought to be, but with fun depth of flavor from the ginger and almond. My only adjustments were adding in crystalized ginger for added chewy texture, and pressing the dough into a sqaure baking dish as my mom used to. (I don't have a rolling pin anyway.) Once cut into bars, they traveled great, of course they looked more casual, but were equally delectible. She raved too. Thanks!
Very good cookie...not too sweet! I also added chopped crystalized ginger for a little more spice. Thanks for the great recipe!
I love this recipe. The cookie is beautiful looking and a wonderful shortbread. The only thing I would do differently is double the ginger and the extract. I used Penzey's ginger which is a strong ginger and pure almond extract and both did not have a very strong taste in the cookie. Thanks for sharing a wonderful recipe.