Almond Ginger Cookies
This is one my favorite cookie recipes. I've never made them for anything that they weren't eaten to the last one.
Almond Ginger Cookies
2½ cups all-purpose flour
1 teaspoon baking powder
3 teaspoons ground ginger
½ teaspoon salt
3/4 cup vegetable shortening (butter flavor)
1 cup (firmly packed) light brown sugar
1/4 cup honey
1 large egg
1/2 cup almond paste (4 ounces)
48 whole almonds
Preheat oven to 350º.
Sift flour, baking powder, ginger and salt together into a mixing bowl; set aside.
Blend the vegetable shortening with the brown sugar, honey and egg in a food processor fitted with a steel blade until smooth. Cut the almond paste into small pieces, add to the mixture and process until it is smooth and the almond paste is well incorporated. Add the flour mixture 1/3 at a time, turning the processor on and off at 5-second intervals, until a firm dough is formed. Roll about 1 rounded tablespoon of dough between the palms of your hands into a ball. Continue with all the dough. Place on an ungreased cookie sheet 2 inches apart. Press an almond into the center of each.
Bake for 12 to 14 minutes or until the cookies are lightly browned. Cool for about 1 minute on the sheet, then transfer to a rack. Cool thoroughly, then store in an airtight container.
Makes about 4 dozen 2½-inch cookies.