Lemon-Scented Ginger Almond Crisps

Lemon-Scented Ginger Almond Crisps (Adapted from Martha Stewart)

3 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon ground ginger
2 teaspoons fresh grated lemon zest
1 teaspoon baking soda
1 teaspoon cinnamon
16 tablespoons (1 cup or 2 sticks) unsalted butter, softened
1/2 cup molasses
1 teaspoon pure lemon extract
1 teaspoon vanilla
1 cup sliced almonds, toasted
1/4 cup minced crystallized ginger

In a large mixing bowl, add flour, sugar, ginger, lemon zest, baking soda and cinnamon - mix on low until combined. Add butter, molasses, lemon extract and vanilla - beat until combined, stopping to scrape down the sides once or twice. Using a sturdy wooden spoon, stir in almonds and crystallized ginger.

Evenly divide dough into two pieces. Shape each into a 7" x 3" rectangle (about 1 1/4" thick) and wrap tightly in saran wrap. Place into the refrigerator and chill until very firm, at least 2 hours.

Preheat the oven to 350 degrees.

Slice rectangles crosswise into very thin cookies, aim for 1/8" or less, if possible. Set slices onto baking sheets lined with parchment paper. Place into the oven and bake until just the edges start to turn golden brown, about 8 to 12 minutes. Remove from the oven and transfer cookies to a wire rack to cool completely.

Makes about 9 to 10 dozen.

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