The perfect cookie for dipping in tea, coffee, hot chocolate and even milk! Crunchy and light; perfect for an afternoon treat. This recipe is adapted from Martha Stewart's Spiced Almond Wafers.
Ingredients:
3 cups all-purposed flour
1 teaspoon baking soda
2 sticks butter (one salted, one unsalted)
1 1/2 cups dark-brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon freshly (and finely) grated ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
sliced almonds
Directions:
I used the same dough two different ways. (1) Roll out and use a cookie cutter. These end up a prettier cookie, but are quite a bit more work. OR (2) Slicing the dough. This technique is easier, but not quite as dainty looking. Which ever way you make them, they taste great!
Ingredients:
3 cups all-purposed flour1 teaspoon baking soda
2 sticks butter (one salted, one unsalted)
1 1/2 cups dark-brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon freshly (and finely) grated ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
sliced almonds
Directions:
I used the same dough two different ways. (1) Roll out and use a cookie cutter. These end up a prettier cookie, but are quite a bit more work. OR (2) Slicing the dough. This technique is easier, but not quite as dainty looking. Which ever way you make them, they taste great!
Sift flour, baking soda, cinnamon, allspice and cloves into a medium bowl. Set aside.
Cream butter and sugar together in a mixer for about three minutes. Add eggs one at a time, then add vanilla and fresh grated ginger and mix for another minute or two. Remember to scrape down the sides.
Slowly incorporate flour while mixer is set on lowest speed.
Once it has come together, take out of mixer and either:
1) separate into two balls, place on a piece of plastic wrap, and form discs. Place in fridge for at least two hours. On a floured surface, roll out the dough until about 1/8th of an inch thick. (Make sure you have a well floured surface, as well as your rolling pin. Also, you have to work quickly since the dough is delicate and warms up quickly). With a round cookie cutter, cut out and place on a parchment paper lined cookie sheet. Top with sliced almonds and place in freezer for 5 minutes. Take out of freezer and place in a 400 degree oven and bake for 8-10 minutes until browned.
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| Before the trip to the oven |
2) take a loaf pan, or two mini loaf pans, line with plastic wrap and fill evenly with cookie dough. Place in freezer for at least 1 1/2 hours. Take out of freezer and cut with a sharp knife into 1/8th inch thick slices. Place on a parchment paper lined cookie sheet and place in a 400 degree oven for 8-10 minutes, or until browned.
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| Been in the freezer for two hours |
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| Ready to be sliced |
Let cookies cool on a cooling rack and then you can get dipping!!!
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