Ginger-Almond Shortbread Cookies

Preheat oven to 350°.

In a large mixing bowl, cream butter with sugar and almond extract until smooth.

Add flour, ginger, and ground almonds and beat mixture until well combined.

On a floured surface, roll dough out to 1/2-inch thickness.

Cut into two-inch rounds and place 1-inch apart on ungreased cookie sheet.

Press a whole almond into the center of each cookie and bake about 20 minutes or until very lightly colored.

Remove to rack and cool.