- SERVINGS: MAKES ABOUT 4 DOZEN
On a recent buying trip to China, Bill Penzey discovered vibrant, lemony China #1 gingerroot, which he sells in three dried formswhole, cracked and ground. Be sure to allow time for the cookie dough to chill.
- 1/2 cup whole almonds (3 ounces), toasted
- 1/4 cup plus 2 tablespoons sugar
- 1 cup all-purpose flour
- 2 teaspoons ground ginger
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- In a food processor, combine the almonds with 3 tablespoons of the sugar and process to a coarse powder. Transfer to a bowl and stir in the flour, ginger and a pinch of salt.
- In a large bowl, beat the butter with the remaining 3 tablespoons of sugar and the vanilla until well blended. Add the flour mixture and beat until combined.
- Divide the dough in half and shape each half into a 6-inch-long log. Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.
- Preheat the oven to 350° and line 2 cookie sheets with parchment paper. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving.