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Lemon Ginger Almond Cookie Recipe Texas Bed and Breakfast Ranch

April 6th, 2010 by Pamela Murski

Yum! Yum! Yum!!!!  Incredible crunch, incredible taste keeps you coming back for more!  Great with coffee, ice cold milk, or your favorite sweet dessert wine…..served anytime!

Delicious crunchy cookies can’t be beat!   A special treat and something to look forward to when served in the afternoon  with an iced beverage of choice on the century old front porch at the ranch! The fresh taste of lemon, coupled with toasted almonds and candied ginger, give this cookie a flavor and crunch that brings your hand to the cookie jar every time you pass through the kitchen… Be sure to slice them very thin to get that wonderful crunchy texture.  The recipe is one that can be frozen, sliced and baked as needed….a cookie dough that everyone will want to keep on hand!

 
LEMON-SCENTED GINGER ALMOND CRISPS 
3 ounces sliced almonds (1 cup)
3 ½ cups all purpose flour
1 cup sugar
1 Tbsp ground ginger
2 tsp grated lemon rind
1 tsp baking soda
1 tsp ground cinnamon
½ pound (2 sticks) butter
½ cup unsulfured molasses
1 tsp pure lemon extract
1 tsp pure vanilla extract
¼ cup minced crystallized ginger
 
 Preheat oven to 350°.  Spread almonds in a single layer on a baking sheet.  Toast until golden (5-10 minutes).  Cool.  (turn off oven)
In a bowl of electric mixer, combine flour, sugar, ginger, zest, baking soda, and cinnamon.  Add butter, molasses, extracts & beat on moderate speed until combined.  Reduce speed and add almonds & crystallized ginger.    Divide dough in half.  Shape each half into 8 ½ inch x 3 inch rectangle, 1 ½ inches thick.  Wrap in plastic & refrigerate (or freeze) until very firm.
 Later:
Heat oven to 350°.   Line baking sheet with Silpats or parchment paper.  With a sharp knife, cut dough crosswise into very thin slices, thinner than 1/8”, if possible.  Bake until just beginning to darken around edges,  about 10 minutes.   Transfer to wire racks to cool.

 

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