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Ginger Almond Shortbread

by Louise Fiszer

makes 2 dozen

1 cup butter at room temperature
2/3 cup sifted confectioner's sugar
1 teaspoon almond extract
1 1/2 cups all purpose flour
2 teaspoons ground ginger
1/4 cup finely ground almond
24 whole almonds

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter with sugar and almond extract until smooth. Add flour, ginger, and ground almonds and beat mixture until well combined. On a floured surface, roll dough out to 1/2-inch thickness. Cut into two-inch round and place one inch apart on ungreased cookie sheet. Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored. Remove to rack and cool.

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