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Prep Time: 18 Minutes Cook Time: 48 Minutes |
Ready In: 66 Minutes Servings: 1 |
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Bag these cookies for the ideal gift, but save enough to make the crust for Lemon Cheesecake. Ingredients:
1/2 cup butter, softened |
1/2 cup firmly packed light brown sugar |
1/2 cup sugar |
2 large eggs |
1/4 cup molasses |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
1/2 cup sliced almonds |
Directions:
1. Beat butter and sugars in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in molasses.
2. Combine flour and next 7 ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds.
3. Divide dough in half; using floured hands, shape each portion into a 9 x 2 log on a lightly greased baking sheet.
4. Bake at 350° for 28 minutes or until firm. Cool on baking sheet 5 minutes. Remove to a wire rack to cool 10 minutes. Reduce oven temperature to 300°.
5. Cut each log diagonally into 3/4 -thick slices with a serrated knife, using a gentle sawing motion. Place slices on ungreased baking sheets. Bake 8 to 10 minutes; turn cookies over, and bake 8 to 10 more minutes. Cool completely on wire racks.
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