Almond Gingersnaps(Yields 48) - cooking recipe

Ingredients

1 c. butter
1 c. sugar
1/2 c. molasses
1 Tbsp. ginger
2 1/2 tsp. cinnamon
2 1/2 tsp. cloves
1 tsp. soda
1 c. chopped almonds
3 1/2 c. flour

Preparation

Preheat oven to 325\u00b0.
Cream butter in bowl; add sugar, molasses, spices and soda and mix well.
Stir in almonds. Sprinkle 1/2 cup flour onto work surface.
Add remaining 3 cups flour gradually, mixing well after each addition.
Turn onto floured surface.
Knead until smooth.
Shape into 2 long rolls; wrap each in wax paper.
Chill or freeze until ready to bake.
Cut with sharp knife into thin slices.
Place on greased 10 x 15-inch cookie sheet.
Bake 8 to 10 minutes or until golden brown.