bourbon snaps

How To Make bourbon snaps

• 1

  Preheat oven to 300F. Line baking sheet with baking parchment.
• 2

  In a bowl, with an electric mixer on medium speed, beat butter, sugar, molasses, and bourbon until smooth and well blended, scraping down sides of bowl as needed.
• 3

  In another bowl, mix flour, ground ginger, and salt. Stir into butter mixture until well blended. Stir in almonds.
• 4

  Drop dough in 1-tablespoon portions, 3 inches apart, onto prepared baking sheets.
• 5

  Bake cookies until slightly darker brown, 22 to 28 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
• 6

  With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
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