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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 36 |
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Cranberries and almonds pair well with the mild gingerbread flavor in these cookies from our Test Kitchen. The crisp cookies taste terrific with a steaming cup of coffee. Ingredients:
3 eggs |
1 cup sugar |
1/3 cup canola oil |
1/4 cup molasses |
3-3/4 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
3 teaspoons ground ginger |
2-1/4 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
3/4 cup slivered almonds |
1/2 cup dried cranberries |
Directions:
1. In a large bowl, beat the eggs, sugar, oil and molasses. Combine the flour, baking powder, ginger, cinnamon and nutmeg; gradually add to the egg mixture and mix well. Turn onto a floured surface. Knead in almonds and cranberries.
2. Divide dough in half; shape each portion into a 14-in. x 3-in. rectangle. Transfer to a greased baking sheet. Bake at 375° for 24-26 minutes or until lightly browned. Cool for 5 minutes.
3. Transfer to a cutting board; with a serrated knife, cut each rectangle into 18 slices. Place slices cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and crisp, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.
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