Almond Ginger Cookies

Preparation info

  • About

    8 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup vegetable shortening
  • 1 cup sugar
  • ½ cup molasses
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup blanched almonds, chopped
  • cups sifted enriched flour


    1. Blend the shortening and sugar. Stir in the remaining ingredients.

    2. Turn the dough onto a floured board and knead until smooth. Shape into thick rolls or oblongs, wrap in wax paper, and chill.

    3. Preheat oven to moderate (350°F.).

    4. Cut dough crosswise into one-quarter-inch slices. Place slices on a greased baking sheet and bake for eight to ten minutes.