Ingredients
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3 cups All-Purpose Flour
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1 1/2 teaspoons Ground Cinnamon
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1 teaspoon Ground cloves
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1 teaspoon Ground ginger
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1/8 teaspoon Baking powder
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1/8 teaspoon Salt
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1 cup Butter
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1 1/4 cups Brown sugar
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1 Egg
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1/2 cup sliced almonds
Directions
Steps
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1
Done
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Combine flour, salt, baking powder, and spices in a medium-sized basin. |
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2
Done
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Beat butter and sugar on high speed in a big bowl until frothy and light. Add egg and well combine. |
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3
Done
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Mix in half of the flour mixture by hand. Add the almonds and the remaining flour. Using your hands, knead or stir with a wooden spoon. |
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4
Done
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Split the dough into four portions, cover with plastic wrap, and chill for a few hours or overnight. (Remember to cool the mold if you're using one.) |
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5
Done
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Grease two cookie sheets and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). |
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6
Done
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Take out one part of the dough and use your hands to flatten it. Grease your mold and dust it with flour. Press the dough firmly into the mold with your fingertips. Using a knife, remove any extra dough from the mold. |
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7
Done
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Using a spatula, transfer cookies to cookie sheets that have been greased, spreading them about an inch apart. |
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8
Done
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To be rerolled later, refrigerate any leftover dough. Dust the cookie mold with flour, but do not re-oil it. |
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9
Done
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With the leftover dough, repeat the operation. After filling cookie sheets, bake cookies for 20 to 25 minutes, or until the edges are golden brown. Keep it covered in a tin. |
