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40 minutes
40 minutes
- 2 tablespoons sugar
- 1 teaspoon ground ginger
- 1 roll (16.5 oz) refrigerated sugar cookie dough
- 32 blanched whole almonds
- Preheat the oven to 350°F and combine the sugar and ginger in a small bowl.
- Slice the cookie dough into 32 (1/4-inch-thick) slices. Roll each slice into a ball and coat in a sugar-ginger mixture. Place them 2 inches apart on ungreased cookie sheets and top each cookie with an almond.
- Bake for 9 to 11 minutes until edges are lightly browned, then cool for 1 minute before removing from cookie sheets.
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