Ginger-Almond Cookies
A Betty Crocker betty-crocker-cookies recipe for Ginger-Almond Cookies.
AmericanChickenIntermediate189 minBy Northstar
Ingredients
Servings
84
- 1 1/2 cups sugar
- 1 1/2 cups shortening
- 3/4 cup molasses
- 4 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon ground ginger
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cloves
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups finely chopped almonds
Instructions
- 1
Beat sugar, shortening and molasses in large bowl with electric mixer on medium speed, or mix with spoon.
- 2
Stir in remaining ingredients except almonds.
- 3
Stir in almonds.
- 4
Divide dough in half. Shape each half into roll, about 2 inches in diameter.
- 5
Wrap and refrigerate at least 3 hours.
- 6
Heat oven to 350º.
- 7
Cut dough into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet.
- 8
Bake about 9 minutes or until almost no indentation remains when touched lightly in center.
- 9
Cool 2 minutes; remove from cookie sheet to wire rack.
Tags
americanbetty-crocker-cookies