The random number generator brought me back to the Cookie Primer section of the cookbook with Ginger Almond Cookies on p. 15. These were crispy, spicy ginger cookies.

The Ginger Almond Cookies were another refrigerator cookie. They start by mixing the butter, sugar, and molassas until fluffy. Then add the flour and the other dry ingredients. Finally, the almonds are mixed in.

Then the dough is shaped into two logs (one in my case, since I halved the recipe) and chilled for several hours.

Finally, they are sliced and baked. That’s it! Super simple.

Bottom line: The Ginger Almond Cookies were very simple and quick to make (other than the chilling for several hours part). They came out full of molassas-y and spicy goodness. They were light and crunchy so that it was hard to stop at just one! I would definitely make these again.