Ingredient and Portion
Ginger Almond Cookie 蜜薑杏餅
Submit Recipe
12 ozs butter
1 1/4 cup sugar
2/3 cup light-colored syrup
4 cup flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cup almond, toasted, crushed
10 diced glaced ginger, shredded finely
1 1/4 cup sugar
2/3 cup light-colored syrup
4 cup flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cup almond, toasted, crushed
10 diced glaced ginger, shredded finely
Method
1. Blend butter and sugar to milky white color. Add syrup and blend well.
2. Sift flour, baking soda, salt, cinnamon. Add to butter mixture. Finally add almond and sugared ginger and knead well.
3. Knead dough to long strip with 2" diameter. Wrap it with wax paper. Place it in Refrigerator for 1-2 hours.
4. Remove the dough from refigerator. Cut it to 1/4" thick slices and place it on cookie sheet. Pre-heat oven to 350 degree Fahrenheit (Gas No 3). Bake for 20-25 minutes.
2. Sift flour, baking soda, salt, cinnamon. Add to butter mixture. Finally add almond and sugared ginger and knead well.
3. Knead dough to long strip with 2" diameter. Wrap it with wax paper. Place it in Refrigerator for 1-2 hours.
4. Remove the dough from refigerator. Cut it to 1/4" thick slices and place it on cookie sheet. Pre-heat oven to 350 degree Fahrenheit (Gas No 3). Bake for 20-25 minutes.
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