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.
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! ]
Rated 5/5 based on 87 Reviews
Keyword : recipe-American-Cookies-Bake