Macadamia and Ginger Cookies

  • SharonToji Posted: 01/01/12
    Worthy of a Special Occasion

    I used ground almonds for these cookies, to make them more like the original Italian version. I froze them successfully, and sent some across country 3 day air, successfully. They were the favorite cookie of several of my recipients, among about 6 kinds of cookies I made. Some of them did flatten out more than the photo, but it didn't seem to affect the taste and quality of the cookie.

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