Ginger-Almond Cookies

Ginger-Almond Cookies

Ingredients:
1 1/2 cups sugar
1 1/2 cups shortening
3/4 cup molasses
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups finely chopped almonds

Directions:
Beat sugar, shortening and molasses in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in remaining ingredients except
almonds. Stir in almonds. Divide dough in half. Shape each half into roll,
about 2 inches in diameter. Wrap and refrigerate at least 3 hours.
Heat oven to 350º. Cut dough into 1/4-inch slices. Place 2 inches apart on
ungreased cookie sheet. Bake about 9 minutes or until almost no
indentation remains when touched lightly in center. Cool 2 minutes; remove
from cookie sheet to wire rack.
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