New This Month

Almond and Ginger Bars

Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

  • Yield: Makes about 10 dozen

Source: Martha Stewart Living, December 2010


  • Spice Cookie Dough
  • 1 cup chopped toasted blanched almonds
  • 1/2 cup chopped candied ginger


  1. Once the flour is incorporated according to dough recipe, beat in almonds and ginger. Divide dough into 2 pieces. Shape each into a 10-inch-long rectangle. Wrap in parchment. Refrigerate until very firm, about 2 hours.

  2. Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

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