Serves: 2 dozen
Source: Anne Marie
Ingredients:
- 3/4 cup sugar
- 1/2 cup canola margarine
- 3 eggs
- 1/2 cup molasses
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 cups whole blanched almonds
Instructions:
- Preheat oven to 350 degrees. Prepare two 12 x 15 inch baking sheets(parchment paper works best). In a large bowl, beat together canola margarine and molasses until light. Add one egg at a time, beating between each addition. Combine dry ingredients, and then add half to the butter mixture. Stir until mixed. Add the remaining dry ingredients and stir just until blended. Fold in almonds.
- Divide dough between two prepared baking sheets, forming a rectangle about 8 inches long by 5 inches wide. Bake in a preheated oven for about 30 minutes rotating the cookie sheets halfway through the first bake. The top feels set when pressed with your finger. Cool for 10 to 15 minutes.
- Carefully slice each rectangle crosswise into 3/4 inch slices. Place the slices flat. side by side on the baking sheets. Return to the oven and bake for an additional 15 minutes. Transfer to wire racks to cool. The cookies will firm up when cooling.