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."
photo by Pumpkie photo by Pumpkie
photo by Pumpkie
Ready In:




  • 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.

Questions & Replies

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  1. 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!
  2. Very good cookie...not too sweet! I also added chopped crystalized ginger for a little more spice. Thanks for the great recipe!
  3. 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.


I'm married, (almost 30 yrs), to my best friend and fellow foodie. My Icon picture is us in '78. We got married on my Birthday. We have 3 children, and just had our 4th grand (the 1st girl!!) We moved to New Orleans from Ky in 1999 because 2 of our kids were down here having families and I sure didn't want to be a long distance we packed up and rented out our house and there we were. I loved that city. Besides my family, of course, I love cooking, cook books, reading,(and reading cookbooks!) my cat, needlework, gardening (but haven't done too much of that here), music,learning about this computer,discovering hidden treasures in the form of restaraunts in New Orleans--I'm not kidding, that place had more places to eat than I have ever seen... and there are so many good ones the bad and mediocre ones don't last long. I also enjoy making food baskets for the holidays, putting in things I have made from candies, breads and cookies to jellies & pickles. We have a cat, Noodle, who survived the "Storm who will not be named" a 19 pound ball of fur love. Now that we've in N.W. Louisiana for almost 2 years, I'm coming out of my culture shock...just because it's Loisiana doesn't mean the food is like New Orleans, in fact this area is more Tex-Mex with a little country thrown in... your basic average good food. Still looking for a place to make me say "WOW" !! I've decided to up date this a little, and it looks like we will be staying here in NW Louisiana for a while anyway. I have found a home here, a wonderful Church a few good places to eat, some beautiful friends..Life does indeed, go on.. <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> and <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting">
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