Almond Gingersnaps

The dough for these can be made ahead and refrigerated of frozen and batched can be baked freash as needed

• Ready In: 27 mins
• 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

1. 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.
2. 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).
3. Preheat oven to 325 degrees.
4. cut dough into 1/8-inch clices. Arrange on baking sheet, spacing 1/2 inch appart.
5. Bake until darkened, 10 to 12 minutes. cool on wire rack.
6. Store in airtight container.