These cute (and delicious) cookies use the same dough as these cranberry cookies. So, if you like, you can prepare one batch of dough, and divide it in half before adding the cranberries to one half and almonds and ginger to the other half. One dough = two cookies!
Candied ginger and almond cookies
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup chopped chopped, toasted almonds
- 1/2 cup candied ginger, chopped
about 100 small cookies
Whisk together flour, baking powder, nutmeg and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture and beat until combined. Stir in almonds and candied ginger. Divide dough into 2 pieces, shape each into a log and wrap in plastic wrap. Refrigerate until very firm, about 2 hours. Transfer to freezer 10 minutes before slicing.
Preheat oven to 350°F (180°C). Slice dough crosswise slightly thicker than 1/8 inch and transfer cookies to a parchment-lined baking sheet. Bake until firm and golden, 12 to 14 minutes.
