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2011 Holiday Cookie Contest
2011 HOLIDAY COOKIE CONTEST

Mary's Triple Almond Gingersnaps

Triple Almond Gingersnaps

Triple Almond Gingersnaps

By Fine Cooking Editors, editor

December 29th, 2011

Posted on behalf of mshivers60: The almond flavor is infused in these traditional gingersnaps in three ways, creating a delicious new version of a holiday cookie classic.

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon pure almond extract
3 cups all-purpose flour
1/2 teaspoon kosher salt
2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1-1/2 cups finely chopped sliced almonds
16 oz. almond bark candy coating, melted

In a large mixing bowl beat butter, sugar, and brown sugar on medium speed until fluffy. Beat in eggs and extract. Sift flour, salt, soda, ginger and cinnamon together in a medium bowl. With mixer on low speed, gradually beat into first mixture. Stir in almonds. Cover and chill for at least 1 hour. (Dough may be refrigerated for 1-2 days  or frozen until ready to use.) 

Heat oven to 350 degrees. Line a large cookie sheet with parchment paper. Using hands or a melon baller, shape dough into 1-1/4-inch balls and place 3-inches apart on parchment-lined sheet.

Bake for 10-12 minutes or until golden brown.

Cool on cookie sheet for 2 minutes before removing to a wire rack to cool completely.

Place a large sheet of wax paper on work surface. When cookies are cool, place melted candy coating in a small deep bowl. Dip each cookie halfway into coating, allowing excess to drip back into bowl. Place cookies on wax paper and allow to harden completely before removing to a platter to serve.

Makes 7 dozen.

Recipe Used: My Own Design - Triple Almond Gingersnaps

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