RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Cookies: Ginger-Almond Shortbread - dairy
1 cup butter at room temperature 2/3 cup sifted confectioner's sugar 1 teaspoon almond extract 1 1/2 cups all purpose flour 2 teaspoons ground ginger 1/4 cup finely ground almonds 24 whole almonds Preheat oven to 350 degrees. 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 round and place one 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. Yield: Makes two dozen From: Succoth: A Harvest Holiday Louise Fiszer
