I adapted this recipe adapted from Gwen’s Almond Slices, a Good Housekeeping recipe.
Ingredients
- 1 3/4 cup(s) sugar
- 1 cup (2 sticks) butter, softened
- 1/4 cup light (mild) molasses
- 1 Tbs. ground ginger
- 1 Tbs. vanilla extract
- 1 tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 4 cups all-purpose flour
- 2 cups sliced almonds
- 1 cup chopped candied ginger
Directions
In large bowl, with mixer at medium speed, beat sugar, margarine or butter, molasses, ginger, vanilla, baking soda, salt, eggs, and 2 cups flour.
With wooden spoon, stir in almonds and remaining 2 cups flour, if necessary, use hands to mix thoroughly, as dough will be very stiff.
Divide dough in half. Shape each half into 10″ by 3″ by 1″ brick, wrap each brick with plastic wrap. (Dough can be frozen at this point if you don’t want to bake it all now.) Refrigerate 4 hours or until firm enough to slice.
Preheat oven to 400 degrees F. Grease large cookie sheet. With serrated knife, cut 1 brick into scant 1/4-inch-thick slices. (If using frozen dough, thaw only enough to slice. You may need to bake a couple minutes longer if baking frozen slices.) Place slices, 1 inch apart, on cookie sheet. Bake 10 minutes or until golden. Transfer cookies to wire rack to cool. Repeat with remaining brick. Store cookies in tightly covered container up to 2 weeks.