Name: Watermelon Ginger Salad
Yield: 6
Ingredients: 1 1/4 cup water; 1/3 cup sugar; 1/4 cup crystelized ginger, finely chopped; watermelon, chilled and cut into cubes; 2 tablespoons (or so) of fresh mint, chopped

Ingredients

Scale

1 1/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup sugar
1 egg
2 tablespoons milk
2 teaspoons almond extract
5 tablespoons melted butter
24 whole, unsalted almonds

Cook Mode Prevent your screen from going dark

Instructions

Stir together flour, baking powder, baking soda and sugar in a large bowl.
In a small bowl, combine egg, milk and almond extract.
Pour melted butter into flour mixture, then add milk mixture. Use a fork to combine all ingredients to form a soft dough. Then use your hands to gently knead in the bowl to make sure all ingredients are fully incorporated.
Spread plastic wrap on counter, place dough on top and shape dough into a round log about 12 inches long. Refrigerate for at least 30 minutes.
Preheat oven to 400 degrees F.Unwrap dough and place on lightly floured surface. Cut into 24 slides and roll each into a ball. Place on lightly greased sheet pan and gently place almond in the center, flattening the cookie ball slightly.
Bake 15-18 minutes or until they are just lightly browned; for chewier cookies bake 15 minutes for crispy bake 17-18 minutes. Remove from pan to cooking rack immediately after removing from oven.