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THREE GINGER COOKIES
Ginger cookies are always a flavor that I enjoy, and this seemed like a fun recipe to share! Don’t be ashamed if you don’t like almonds, I don’t either, and I will leave them out!
As printed in ‘The San Antonio Herb Society Cookbook,’ Vol II., 2003, Tested and edited by the cookbook committee of the San Antonio Herb Society:
1 1/2 cups powdered sugar
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1 tablespoon ground ginger
1 tablespoon minced fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup slivered almonds, toasted
3 tablespoons whipping cream
3 tablespoons chopped crystallized ginger
Whole almonds for garnish
Preheat oven to 325. Process first 7 ingredients in food processor until mixture resembles coarse meal. Add toasted almonds, cream, and crystallized ginger; pulse until mixture is blended.
Shape dough into 1-inch balls; roll in powdered sugar, and place on parchment-lined baking sheet. Flatten each cookie to 1/4-inch thickness. Garnish, if desired. Bake 20 minutes or until edges begin to brown. Cool slightly on baking sheet. Remove to wire racks to cool completely. Yield: 3 dozen.