| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 3/4 | cup | unsalted butter -- softened |
| 3/4 | cup | sugar |
| 1 | whole | egg |
| 1 | teaspoon | almond extract |
| 1 1/2 | teaspoons | baking soda |
| 1 | tablespoon | ginger root -- minced fine |
| 1 | tablespoon | crystallized ginger -- minced fine |
| 1/4 | cup | sliced almonds -- minced |
| 2 1/2 | cups | all-purpose flour |
| Glaze | ||
| 1/2 | cup | confectioner's sugar -- sifted |
| 2 | tablespoons | 2% low-fat milk |
| 1 | teaspoon | vanilla extract |
| 1/4 | cup | sliced almonds |
| Heat oven to 325°F. Cream butter and sugar until light and fluffy. Add egg and almond extract and mix together. Add ginger root, crystallized ginger, baking soda, and minced almonds. Mix together. Add flour and mix together. Shape dough into walnut size balls and place on ungreased cookie sheet about 2 inches apart. Bake for 10 to 12 minutes. Place on cooling rack. Ice immediately so glaze will set. Top with remaining almonds. For glaze mix sugar, milk, and vanilla extract together until smooth. Makes 54 cookies. |
| Per Serving: 69 Calories; 3g Fat (43.9% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. |