Crisp Almond Gingersnaps
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
114
ingredients
- 1 cup butter or 1 cup margarine, softened
- 1 cup sugar
- 1⁄2 cup corn syrup (or molasses)
- 2 teaspoons cinnamon
- 2 teaspoons cloves
- 2 teaspoons ginger
- 1 teaspoon baking soda
- 1 cup chopped blanched almond
- 3 cups flour
directions
- Preheat oven to 325°F.
- Combine butter, sugar, molasses, spices and soda in large bowl of electric mixer (or use hand mixer and a large mixing bowl. Beat until well blended and light.
- Stir in nuts and flour.
- On a lightly floured board shape dough into 2 logs about 10-inches long.
- Wrap tightly in waxed paper or plastic wrap, chill overnight.
- Cut in 3/8-inch slices and bake on greased cookie sheets in preheated oven until light brown, about 10 minutes.
- Cool cookies on a wire rack.
- Store in an airtight cookie tin in a cool dry place.
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RECIPE SUBMITTED BY
Lizzymommy
Round Rock, Texas