Prep Time: 10 Minutes
Cook Time: 10-12 Minutes
Not long ago, I was cleaning out my garage and found my Great Grandmother Recipe Tin hidden behind mounds of boxes. The recipes in the tin were handwritten on scraps of paper, cardboard, and old box tops. Most of the recipes were old and faded and hard to read. I discovered her recipe for “Almond Ginger Spiced Cookie” she once made for her weekly sewing bees with her friends. I had heard stories growing up how the women loved to come to my Great Grandmother’s house to work on quilts. They said she made a cookie using fresh ginger that was out of this world. For years we tried to find her recipe and thought it was lost forever. If you love fresh ginger, please try this delicious cookie recipe from my Great Grandmother.
- 4 Cups all-purpose flour
- 2 Teaspoons instant coffee powder
- 3 Teaspoons cinnamon
- ½ Teaspoon almond extract
- 1 Teaspoon ginger powder, spice pack
- 1 Cup Vegan cane sugar
- ½ Teaspoon salt
- 1 Cup Vegan organic dark brown sugar, packed
- 1 Teaspoon baking soda
- 4 ½ Tablespoons egg replacer + 6 Tablespoons water
- 1 Cup Vegan margarine
- 3 Cups slivered blanched almonds
- In large bowl, sift flour, cinnamon, ginger powder, salt, and baking soda together and set aside.
- In large mixing bowl, cream margarine
- Add coffee powder, almond extract, vegan cane sugar, and organic brown sugar and mix on medium-high speed until creamy.
- Slowly add egg replacer and mix until smooth after each addition.
- Set mixer to low-speed and gradually add the dry ingredients. Scrape bowl with spatula and continue mixing until smooth.
- Add almonds and gently mix into dough by hand.
- Cut two pieces of wax paper 14-inches long and lay flat next to each other.
- Spoon cookie dough down the middle of one piece of wax paper forming a heavy strip about 10 to 12-inches long using half of the cookie dough. Repeat on the second sheet of wax paper.
- Use your hands and shape each strip of cookie dough into a smooth, oblong 12-inch long, 3-inch wide, and 1-inch thick log.
- Wrap the cookie dough log in the wax paper.
- Slide a cookie sheet under the two logs of wax paper and place in freezer.
- Freeze overnight until the cookie dough is frozen solid.
- Remove cookie dough from the freezer and place on cutting board.
- Use a sharp knife and slice the cookie dough into ¼-inch slices and place them 1-inch apart on ungreased cookie sheet.
- Preheat your oven to 375 degrees.
- Bake the cookies for 10-12 minutes.
- The cookies are done when slightly colored.
- Test with your fingertip. When the cookies, spring back when lightly pressed, remove from oven.
- Cool on wire rack.
- Serve with coffee or tea.
*Image courtesy Flickr creative commons.