Almond Ginger Cookies
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch + cooling
YIELD: about 3-1/2 dozen.
Think outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. —Shirley Warren, Thiensville, Wisconsin
Ingredients
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1 cup shortening
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1/2 cup plus 3 tablespoons sugar, divided
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1/4 cup packed brown sugar
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1 large egg, room temperature
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1 teaspoon almond extract
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2 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/3 cup crystallized ginger, finely chopped
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2 tablespoons sliced almonds
Directions
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1.
Preheat oven to 350°. Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy, 3-4 minutes. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in ginger.
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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.
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3.
Bake until edges are lightly browned, 9-11 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Nutrition Facts
1 cookie: 58 calories, 3g fat (1g saturated fat), 3mg cholesterol, 20mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.
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