The Humpherys Family

Almond Gingerbread Cookies

Source  McCormick
Recipe Added:  12/21/2011
3 cups flour
2 tsp ginger
1 tsp cinnamon
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup butter, softened
3/4 cup brown sugar
1/2 cup molasses
1 egg
1 tsp vanilla
1 1/3 cups sliced almonds
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
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