"This recipe posted for 2006 ZWT II - China, taken from "Bon Appetit Tastes of the World""
1 1/2 cups
1 1/4 cups
unsalted butter, chilled, diced
fresh ginger, peeled minced
almonds, whole and toasted
crystallized ginger, chopped
Preheat oven to 325 degrees F. Line 2 heavy large baking sheets with parchment paper. Combine first 7 ingredients in processor and blend using on/off turns until mixture resembles coarse meal. Add almonds, cream and crystallized ginger and process just until moist clumps form. Shape dough into 1 1/4 inch diameter balls. Place on prepared sheets. Moisten bottom of glass: dip into powdered sugar and press each dough ball to 1/4 inch thickness.
Bake cookies until brown on bottom and at edges, about 28 minutes. Transfer cookies to rack and cool.