These Almond Ginger Cookies are such an easy dessert to make! This crispy cookie is the best slice-and-bake option if you're looking for a spicy cookie that is that isn't overly sweet. They're great for Christmas!
In a large bowl cream the butter, sugar and molasses until fluffy and well combined.
In a separate bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Stir into the butter mixture.
Mix in the almonds and shape into a couple of logs about 2 inches in diameter.
Wrap in wax paper and refrigerate at least a couple of hours until they're firm and sliceable.
Bake at 350 degrees on a greased pan (or lined pan) for 12-15 minutes. Mine were ready around 12 minutes.