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Prep and Cook time: 20 minutes, plus at least 4 hours
chill time. About 10 minutes bake time per batch
Makes: 3 rolls, about 2 1/2 dozen cookies each
Crunchy and exotically sweet, the perfect brunch finale.
Ingredients
1/2 cup Sweet Cream Butter, softened
1/2 cup solid vegetable shortening
1 cup sugar
1/2 cup light molasses
2 teaspoons grated lemon peel (yellow part only)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
About 1/2 cup (3 oz.) slivered almonds, finely ground (reserve some whole
for garnish)
1/2 cup finely chopped candied ginger
Instructions
1. In a large bowl, beat butter, shortening, and sugar until creamy;
beat in molasses and lemon peel.
2. In another bowl, stir together flour, baking soda, ground ginger,
cinnamon, and cloves; gradually add to butter mixture, blending
thoroughly. Add almonds and candied ginger and mix until well combined.
3. Divide dough into thirds. Shape each third into a roll about 1 1/2
inches in diameter; wrap rolls in waxed or parchment paper and refrigerate
until firm (at least 4 hours) or for up to 1 week; freeze for longer
storage.
4. Unwrap dough. (If dough is frozen, let thaw in refrigerator.) Using a
sharp knife, cut into 1/4-inch-thick slices; place slices about 1 inch
apart on lightly buttered baking sheets and gently press a slivered almond
into the middle of each cookie, if desired. Bake in a 350° oven for 7 to
10 minutes or until edges are lightly browned. Transfer to racks and let
cool. Store airtight.
Nutritional Information
Per cookie:
65 cal., 46% (30 cal.) from fat;
0.8 g protein;
3.3 g fat (1.0 g sat.);
8.2 g carbo (0.4 g fiber);
26 mg sodium;
2.8 mg chol.
