Almond Gingerbread Cookies Recipe @pinch

A cross between a gingerbread cookie and a molasses cookie, these are wonderful. The spices remind us of the holidays. Once baked, they're thick and chewy. Sliced almonds add a little crunch. These didn't spread that much while baking. So, when they came out of the oven we slightly flattened them. For the ginger lovers in your life -- a little 'twist' on traditional gingerbread.

almond gingerbread cookies
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cookies Yield: 6 Servings
Ingredients :
  • 3 cup(s) all-purpose flour
  • 2 teaspoon(s) ground ginger
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) baking soda
  • 1/4 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) salt
  • 1 1/2 stick(s) butter
  • softened
  • 3/4 cup(s) brown sugar
  • firmly packed
  • 1/2 cup(s) molasses
  • 1 large egg
  • 1 teaspoon(s) pure vanilla extract
  • 1-1/3 cup(s) almonds
  • sliced
Intructions :
  • Mix flour
  • ginger
  • cinnamon
  • baking soda
  • nutmeg
  • and salt in a large bowl.
  • Beat butter & brown sugar in a separate bowl with an electric mixer on medium speed until light & fluffy.
  • Add molasses
  • egg
  • and vanilla; beat well.
  • Gradually beat in flour mixture on low speed until well mixed.
  • Mix until a dough is formed.
  • Press dough into a thick
  • flat disk. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
  • Preheat oven to 350u00b0F.
  • Shape dough into 1 balls. Roll in sliced almonds
  • pressing almonds into dough. Place 2 apart on ungreased baking sheets.
  • Bake for 8-10 minutes or just until the edges of the cookies begin to brown.
  • Remove to wire racks; cool completely. Store in an airtight container for up to 5 days. Enjoy! ]

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Keyword : recipe-American-Cookies-Bake

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