Ginger-Almond Shortbread Cookies

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.

• Ready In: 35 mins
• Serves: 24

Ingredients

• 1  cup butter, at room temperature
• 2⁄3 cup  sifted confectioners' sugar
• 1  teaspoon  almond extract
• 1 1⁄2 cups all-purpose flour
• 2  teaspoons ground ginger
• 1⁄4 cup  finely ground  almonds
• 24  whole  almonds

Directions

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.