Spicy Almond-Molasses Freezer Cookies
In a large bowl with an electric mixer on high speed, beat butter, sugar, ginger, baking powder, pepper, cinnamon, cloves and salt until fluffy. Beat in molasses, egg and coffee (mixture will look curdled). With mixer on low speed, gradually add flour, beating just until blended. Stir in 2 cups almonds. If necessary, cover and refrigerate 2 to 4 hours or until firm enough to handle.
To bake: Heat oven to 350°F. Lightly grease cookie sheet(s). Cut rolls into 1⁄3-inch-thick slices. Place 11⁄2 inches apart on prepared cookie sheets. Press 2 or 3 almond slices onto each cookie and sprinkle with any remaining sugar. Bake 9 to 11 minutes until tops look dry, but centers feel soft when touched. Cool on cookie sheet 1 minute, then remove to a wire rack to cool completely. Store airtight at room temperature up to 1 week.
NOTE Turbinado and Demerara are raw sugars with coarse crystals. Turbinado crystals are pale yellow and have a slight molasses flavor.
Tip: The rolls of dough can be frozen up to 3 months. Let flavor of cookies develop at least 24 hours before serving.
|Per Single Serving / Serves 72 Total|
|Calories||100||Calories from fat||36|
|Total Fat||4gm||6%||Saturated Fat||0gm||0%|
Nutrition Facts provided by: Woman's Day
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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