Ginger-Almond Cookies

• 1/2 cup whole almonds (3 ounces), toasted
• 1/4 cup plus 2 tablespoons sugar
• 1 cup all-purpose flour
• 2 teaspoons ground ginger
• Salt
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract

1. In a food processor, combine the almonds with 3 tablespoons of the sugar and process to a coarse powder.
2. Transfer to a bowl and stir in the flour, ginger and a pinch of salt.
3. In a large bowl, beat the butter with the remaining 3 tablespoons of sugar and the vanilla until well blended.
4. Add the flour mixture and beat until combined.
5. Divide the dough in half and shape each half into a 6-inch-long log.
6. Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.
7. Preheat the oven to 350 and line 2 cookie sheets with parchment paper.
8. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets.
9. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking.
10. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving.

whole almonds, sugar, flour, ground ginger, salt, unsalted butter, vanilla

Taken from www.foodandwine.com/recipes/ginger-almond-cookies (may not work)