Crisp Almond Gingersnaps

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 114
• 1 cup butter or 1 cup margarine, softened
• 1 cup sugar
• 1/2 cup corn syrup (or molasses)
• 2 teaspoons cinnamon
• 2 teaspoons cloves
• 2 teaspoons ginger
• 1 teaspoon baking soda
• 1 cup chopped blanched almond
• 3 cups flour

Recipe

• 1 preheat oven to 325°f.
• 2 combine butter, sugar, molasses, spices and soda in large bowl of electric mixer (or use hand mixer and a large mixing bowl. beat until well blended and light.
• 3 stir in nuts and flour.
• 4 on a lightly floured board shape dough into 2 logs about 10-inches long.
• 5 wrap tightly in waxed paper or plastic wrap, chill overnight.
• 6 cut in 3/8-inch slices and bake on greased cookie sheets in preheated oven until light brown, about 10 minutes.
• 7 cool cookies on a wire rack.
• 8 store in an airtight cookie tin in a cool dry place.