ALMOND GINGERS
Enjoy these almond and ground ginger cookies baked using refrigerated sugar cookie dough for an anytime dessert - ready in just 40 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 32
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. In small bowl, mix sugar and ginger.
- Cut cookie dough into 32 (1/4-inch-thick) slices. Shape each slice into ball and roll in sugar-ginger mixture; place 2 inches apart on ungreased cookie sheets. Press almond on top of each cookie.
- Bake 9 to 11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 8 g
GINGER ALMOND COOKIES
This cookie is great for the holidays and all year through!!! If you like ginger, you will love this cookie!!!
Provided by Wendy Rusch @AmmaWendy
Categories Cookies
Number Of Ingredients 13
Steps:
- Cream together butter and sugar until fluffy, add egg and almond extract, mix well. Sift together then add flour, tartar, soda, salt, powdered ginger, mix well, stir in crystallized ginger and chopped almonds. It may seem crumbly but it will come together into a nice dough, just takes a few minutes sometimes.
- Roll dough into 1" balls, then roll in raw sugar, place on parchment lined cookie sheets, flatten slightly then press one whole almond on top. Bake at 375 for 8-10 minutes. Remove from pan right way to cool on wire racks.
GINGER-ALMOND SHORTBREAD COOKIES
A not too sweet cookie, nice to have on hand or to add to a tray of different cookies. This came from a friends Jewish Grandmother who used to fix them for us occasionally.
Provided by bayou-mimi
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- In a large mixing bowl, cream butter with sugar and almond extract until smooth.
- Add flour, ginger, and ground almonds and beat mixture until well combined.
- On a floured surface, roll dough out to 1/2-inch thickness.
- Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.
- Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.
- Remove to rack and cool.
BIG ALMOND-ORANGE-GINGER COOKIE
Cut into pie-like wedges, this citrusy, streusel-topped bar cookie makes an unexpected yet spectacular Thanksgiving dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-11-inch tart pan with a removable bottom. Spread almonds in a single layer on a baking sheet; bake until golden brown and fragrant, about 12 minutes. Let cool completely. Transfer to a food processor; pulse until finely ground. Whisk together flour, salt, and cardamom. Whisk in almonds. In a separate bowl, stir together marmalade and lemon juice.
- Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture; beat on low speed just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan. Spread marmalade mixture over crust. Crumble remaining flour-butter mixture over top, creating clumps. Bake 25 minutes. Reduce oven temperature to 300 degrees and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack; let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. Serve, with fruit, chocolate, and sorbet. Store cookie in an airtight container at room temperature up to 2 days.
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