“Almond Ginger Shortbread”

Cookie Week 2020 is in full swing with cookie number two. Seems like holiday cookie baking brings back so many memories of fun and adventure in the kitchen. My Mom was was the bright light in our kitchen growing up. She never failed to bring joy and happiness. I cherish those memories even today as I get ready for the holidays. As I was looking through my recipes, I decided a nostalgic twist was in order. What I found were Almond Ginger Shortbread, a not-too-sweet treat which goes perfectly with a cup of joe or tea.

Almond Ginger Shortbread

From the first bite, I remembered how delicious these cookies were in an unexpected way. Lightly crisp with a touch of ginger almonds in every bite. The recipe comes from a cookbook Mom had from 1950. The pages are yellowed, fragile to the touch, a missing front cover yet deliciousness prevails within those pages. With 2020 drawing to a close, foregone memories are definitely in order.

Almond Ginger Shortbread

This shortbread cookie is super easy to make and perfect boxed gifts. All ingredients are mixed together in a mixer. The cookie dough will be crumbly but should hold together when squeezed. The dough is kneaded until it holds its shape. Roll dough into 2-inch diameter logs. Wrap in waxed paper and refrigerate at least 2 hours to overnight. When ready to bake, slice into 1/8 – 1/4-inch slices. I love the taste of this shortbread the next day. These cookies keep extremely well even when frozen. So don’t delay, get to baking! Stay tuned for cookie number 3 tomorrow.

Almond Ginger Shortbread

Almond Ginger Shortbread

1 cup salted butter, softened

1 cup granulated sugar

1/2 cup unsulfured robust molasses

3 t. ground ginger

2 t. ground cinnamon

1 t. ground cloves

1 cup sliced almonds

4 cups all-purpose flour

1 t. baking soda

In bowl of stand mixer, cream butter and sugar until light and fluffy, about 3 minutes.

Add in molasses, spices, and almonds. Whisk together flour and baking soda and add to cookie dough, mixing until just combined.

Place dough on lightly floured board, knead until smooth, adding more flour only if needed.

Divide dough in half and form into logs 2-inches in diameter. Wrap in waxed paper and refrigerate 2 hours to overnight.

Heat oven 325 degrees. Cut slices 1/8 to 1/4-inch thick and place on parchment-lined cookie sheets 2-inches apart.

Bake 8 minutes and cool on wire racks.

Makes 5 dozen cookies.