Dry Bones Cookies Southern Style

• 1 cup sliced almonds, toasted
• 3 1/2 cups all purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1 cup butter
• 1 cup sugar
• 1/2 cup molasses or sorghum
• 1 teaspoon vanilla
• 1/4 cup crystallized ginger
• 1/4 cup crystallized/candied orange peel
• 1/4 cup crystallized/candied lemon peel

1. Mix flour,ginger and cinnamon in a small bowl and set aside.
2. Cream the butter and sugar.
3. Add molasses (or sorghum) and vanilla to creamed mixture.
4. Add the dry ingredients.
5. Stir in the almonds and the crystallized ginger and orange and lemon peel.
6. Divide the dough into 4 portions.rnRoll each portion into a 2" thick log. I do a log that has four flat edges (like a milled log). rnWrap in cling film and refrigerate for two hours or until very firm (can also be frozen at this point.)
7. Using a sharp knife, cut a 3" section off the log.rnSlice this section longways into slender pieces.rnPlace on baking sheet with silpat/parchment, 1/2 inch apart.
8. Bake at 350 for 6-8 minutes or until edges of cookie just start to darken.rnTransfer cookies to wire rack for cooling.rnCookies should be crisp when they are cooled.rnStore Dry Bones in a tin or tightly closed container.

almonds, flour, ground ginger, cinnamon, butter, sugar, molasses, vanilla, crystallized ginger

Taken from food52.com/recipes/14825-dry-bones-cookies-southern-style (may not work)