My favorite Ginger cookie, soft, spicy and satifying.
Ginger-Almond Cookies
2 1/4 Cups Flour 1 1/2 Tsp. Baking Soda
1/2 Tsp. Salt 1 piece peeled, grated Ginger, 1"x1"x1/2"
2/2 cup Crystallized ginger, finely chopped
3/4 Cup Unsalted Butter 1 Cup Dark Brown Sugar
4/4 Cup Dark Molasses 1 Egg
5/2 Cup Almonds, blanched
Sift dry ingredients. Cream butter, add ginger, sugar, molasses, and egg. Process. Add flour mixture
and mix. Refrigerate dough 2 hours. Form into walnut-sized balls. Top with almond. Bake at 350
degrees for 10-12 minutes.
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