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Cookie Recipe: Ginger Almond Devils

Yield: 30 cookies

Ingredients
1 (18 ounce) box devil's food cake mix
½ cup butter, softened
2 eggs
1 tsp almond extract
¾ cup crystallized ginger, chopped
1 cup finely chopped almonds

1. Preheat oven to 350 degrees. Grease a large cookie sheet.
2. In large bowl, combine cake mix, butter, eggs, and almond extract until dough forms. Stir in crystallized ginger.
3. Shape dough into 1-inch balls. Roll balls in chopped almonds and place about 2 inches apart on cookie sheet.
4. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to a cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Submitted by Jess Apfel

See all 2008 Cookie Bake-Off Bonanza Finalists

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