Ingredients
1 cup shortening1/2 cup plus 3 tablespoons sugar, divided 1/4 cup packed brown sugar1 large egg, room temperature1 teaspoon almond extract2 cups all-purpose flour1-1/2 teaspoons baking powder1/4 teaspoon salt1/3 cup crystallized ginger, finely chopped2 tablespoons sliced almonds
Preparation
Preheat oven to 350°. Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in ginger.
Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass dipped in sugar. Press an almond slice into center of each cookie.
Bake until edges are lightly browned, 9-11 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.
