Jasmine's Almond-Ginger Cookie

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
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 325F. 

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.
Return to Desserts