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Categories:
flour baking powder salt cardamom seeds ground Ginger [ground] margarine sugar liquid egg substitute almond almonds blanched ginger
Viewed: 127 - Published at: 4 years agoIngredients
- 3 cups flour, all-purpose
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom seeds ground
- 1/2 teaspoon ginger ground
- 23 cup margarine softened
- 1 cup sugar
- 3/4 cup liquid egg substitute
- 1 teaspoon almond extract
- 1/2 cup almonds blanched, whole
- 13 cup crystallized ginger (candied) minced
Method
- Combine first 5 ingredients; stir well.
- Beat margarine and sugar at medium speed of an electric mixer about 2 minutes or until soft and creamy.
- Add egg substitute and almond flavoring; beat well.
- Add dry ingredients, beating just until blended; stir in almonds and crystallized ginger.
- Shape dough into two 12x 2 1/2 inch logs and place 4-inches apart on a baking sheet coated with cooking spray.
- Bake at 350F (180C).
- for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Let cool on wire racks 15 minutes.
- Using a serrated knife, slice logs diagonally into twelve 1-inch-thick slices.
- Place on an ungreased baking sheet; bake at 350F (180C).
- for 12 to 15 minutes on each side or until cookies are golden.
- Let cool on wire.
