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Almond Ginger Cookies

 Almond Ginger Cookies
Think outside the box this season and enjoy these traditional Chinese cookies paired with a memorable tale of young love. In his book Hotel on the Corner of Bitter and Sweet, author Jamie Ford introduces us to a Chinese boy and Japanese girl unfolding the mysteries of love and life in the 1940s.—
42 ServingsPrep: 35 min. Bake: 10 min./batch


  • 1 cup shortening
  • 1/4 cup packed brown sugar
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 1 egg
  • 1 teaspoon McCormick® Pure Almond Extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup crystallized ginger, finely chopped
  • 2 tablespoons sliced almonds


  • In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar
  • until light and fluffy. Beat in egg and extract. Combine the flour,
  • baking powder and salt; gradually add to creamed mixture and mix
  • well. Stir in ginger.
  • Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on
  • ungreased baking sheets. Flatten with the bottom of a glass. Press
  • an almond slice into the center of each cookie.
  • Bake at 350° for 9-11 minutes or until edges are lightly browned.
  • Cool for 2 minutes before removing to wire racks. Store in an
  • airtight container. Yield: 3-1/2 dozen.
Nutritional Facts: 1 cookie equals 58 calories,

2 of 2

Almond Ginger Cookies (continued)

Nutritional Facts: 3 g fat (1 g saturated fat), 3 mg cholesterol, 20 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.