Ingredients
2
tablespoons sugar
1
teaspoon ground ginger
1
roll (16.5 oz) refrigerated sugar cookie dough
32
blanched whole almonds
Preparation
Heat oven to 350°F. In small bowl, mix sugar and ginger.
Cut cookie dough into 32 (1/4-inch-thick) slices. Shape each slice into ball and roll in sugar-ginger mixture; place 2 inches apart on ungreased cookie sheets. Press almond on top of each cookie.
Bake 9 to 11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets.
