Crisp Almond Gingersnaps

1. 1

   Preheat oven to 325F.

2. 2

   Combine butter, sugar, molasses, spices and soda in large bowl of electric mixer (or use hand mixer and a large mixing bowl.

3. 3

   Beat until well blended and light.

4. 4

   Stir in nuts and flour.

5. 5

   On a lightly floured board shape dough into 2 logs about 10-inches long.

6. 6

   Wrap tightly in waxed paper or plastic wrap, chill overnight.

7. 7

   Cut in 3/8-inch slices and bake on greased cookie sheets in preheated oven until light brown, about 10 minutes.

8. 8

   Cool cookies on a wire rack.

9. 9

   Store in an airtight cookie tin in a cool dry place.

* Per serving · 4 servings · Values may vary.

No additional tips available.