Almond Gingersnaps

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 3 1/2 cups flour
• 1 cup sliced almonds, lightly toasted
• 1 cup sugar
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 2 teaspoons ground cloves
• 1 teaspoon baking soda
• 1 cup butter, room temperature cut into pieces
• 1/2 cup dark molasses
• water

Recipe

• 1 combine first 7 ingredients in large bowl. mix in butter and molasses, using a wooden spoon. if dough does not stick together when pinched, add water 1 tablespoon at a time to bind (dough can also be maid in an electric mixer with a dough hook.
• 2 form into three 1x3x6 inch bars. wrap with waxed paper, refrigerate until firm, about 4 hours (can be refrigerates for up to 5 days or frozen up to 2 months, thaw dough in refrigerator overnight).
• 3 preheat oven to 325 degrees.
• 4 cut dough into 1/8-inch clices. arrange on baking sheet, spacing 1/2 inch appart.
• 5 bake until darkened, 10 to 12 minutes. cool on wire rack.
• 6 store in airtight container.