Almond Ginger Cookies Recipe

Almond Ginger Cookies Recipe
Almond Ginger Cookies Recipe photo by Taste of Home
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Almond Ginger Cookies Recipe

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Think outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. —Shirley Warren, Thiensville, Wisconsin
MAKES:
42 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup shortening
  • 1/2 cup plus 3 tablespoons granulated sugar, divided
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon 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

Directions

Preheat oven to 350°. Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. 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 dipped in sugar. Press an almond slice into center of each cookie.
Bake until edges are lightly browned, 9-11 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container. Yield: about 3-1/2 dozen.
Originally published as Almond Ginger Cookies in Taste of Home Christmas Annual Annual 2012, p167

Nutritional Facts

1 cookie: 58 calories, 3g fat (1g saturated fat), 3mg cholesterol, 20mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 1 cup shortening
  • 1/2 cup plus 3 tablespoons granulated sugar, divided
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon 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
  1. Preheat oven to 350°. Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in ginger.
  2. Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass dipped in sugar. Press an almond slice into center of each cookie.
  3. Bake until edges are lightly browned, 9-11 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container. Yield: about 3-1/2 dozen.
Originally published as Almond Ginger Cookies in Taste of Home Christmas Annual Annual 2012, p167

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