Bourbon Snaps

1. 1

   In a bowl, with an electric mixer on medium speed, beat butter, sugar, molasses, and bourbon until smooth and well blended, scraping down sides of bowl as needed.

2. 2

   In another bowl, mix flour, ground ginger, and salt. Stir into butter mixture until well blended. Stir in almonds.

3. 3

   Drop dough in 1-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

4. 4

   Bake cookies in a 300u00b0 oven until slightly darker brown, 22 to 28 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. 5

   With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

6. 6

   Note: Nutritional analysis is per cookie.

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