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
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.