Crisp Almond Gingersnaps

Name: Crisp Almond Gingersnaps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 114 serving(s)
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

Submitted by Lizzymommy

"A tradition in my house, my mother got these out of some magazine a gazillion years ago (BH&G? Redbook? Women's Day? who knows...) These are absolutely delicious with a hot cup of tea, or by themselves, or ...you get the picture. Totally addictive, I love to leave one of the logs unbaked, and slice and bake when unexpected company comes over (or I'm simply craving them...) I never end up rolling these in round rolls, but rather, flatten them so that, when cut, they make rectangular cookies. Mmmmm... (Prep time does not include chilling time)"

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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.