| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1994 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Powdered sugar |
| 1 1/4 |
c |
All purpose flour |
| 1/2 |
c |
Chilled unsalted butter; diced (1 stick) |
| 1 |
tb |
Minced peeled fresh ginger |
| 1 |
tb |
Ground ginger |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Whole almonds; toasted |
| 3 |
tb |
Whipping cream |
| 3 |
tb |
Chopped crystallized ginger |
|
|
Powdered sugar |
INSTRUCTIONS
Preheat oven to 325F. Line 2 heavy large baking sheets with parchment
paper. Combine first 7 ingredients in processor and blend using on/off
turns until mixture resembles coarse meal. Add almonds, cream and
crystallized ginger and process just until moist clumps form. Shape dough
into 1 1/4-inch-diameter balls. Place on prepared sheets. Moisten bottom of
glass; dip into powder sugar and press each dough ball to 1/4-inch
thickness.
Bake cookies until brown on bottom and edges, about 28 minutes. Transfer
cookies to rack and cool. (Store airtight at room temperature.)
Makes about 26.
Bon Appetit April 1994
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