Ginger Almond Cookies

Food & Wine. 1998.

• Ready In: 33 mins
• Yields: 4 dozen

Ingredients

• 1⁄2 cup  whole almond, toasted (3 ounces)
• 1⁄4 cup sugar, plus
• 2  tablespoons sugar
• 1  cup all-purpose flour
• 2  teaspoons ground ginger
•  salt
• 1⁄2 cup unsalted butter, at room temperature
• 1  teaspoon pure vanilla extract

Directions

1. In a food processor, combine the almonds with 3 tablespoons of the sugar and process to a coarse powder.
2. Transfer to a bowl and stir in the flour, ginger and a pinch of salt.
3. In a large bowl, beat the butter with the remaining 3 tablespoons of sugar and the vanilla until well blended. Add the flour mixture and beat until combined.
4. Divide the dough in half and shape each half into a 6-inch-long log. Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.
5. Preheat the oven to 350 and line 2 cookie sheets with parchment paper. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets.
6. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking.
7. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving.