Ginger-Almond Cookies

Name: Ginger-Almond Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 237 milliliters all-purpose flour; 2 teaspoons ground ginger; 48 servings Salt; 59 milliliters sugar; 113 grams stick unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 85 grams 1/2 cup whole almonds , toasted

Ginger-Almond Cookies might be just the dessert you are searching for. This vegetarian recipe serves 48. One portion of this dish contains roughly 1g of protein, 3g of fat, and a total of 41 calories. A mixture of flour, vanillan extract, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a food processor, combine the almonds with 3 tablespoons of the sugar and process to a coarse powder.

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Almonds

Sugar

Equipment you will use

Food Processor

Transfer to a bowl and stir in the flour, ginger and a pinch of salt.

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Ginger

All Purpose Flour

Salt

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Bowl

In a large bowl, beat the butter with the remaining 3 tablespoons of sugar and the vanilla until well blended.

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Vanilla

Butter

Sugar

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Bowl

Add the flour mixture and beat until combined.

Ingredients you will need

All Purpose Flour

Divide the dough in half and shape each half into a 6-inch-long log. Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.

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Dough

Wrap

Preheat the oven to 350 and line 2 cookie sheets with parchment paper. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets.

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Dough

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Baking Paper

Baking Sheet

Oven

Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving.

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Equipment you will use

Oven