Recipe information
Yield
Makes about 26
Ingredients
1 1/2 cups powdered sugar
1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, diced
1 tablespoon minced peeled fresh ginger
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup whole almonds, toasted
3 tablespoons whipping cream
3 tablespoons chopped crystallized ginger
Powdered sugar
Preparation
Step 1
Preheat oven to 325°F. 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.
Step 2
Bake cookies until brown on bottom and edges, about 28 minutes. Transfer cookies to rack and cool. (Store airtight at room temperature.)
