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Lemon Ginger Cookies

20 Chopped Almonds
1/2 teas. Watkins Lemon Peel
1 Tbsp. Watkins Ginger
3 1/2 dl (1 3/4 Cups) All-Purpose White Flour
1 teas. Watkins Baking Powder
150 g (5 oz) Soft Butter or Margarine
1 1/2 dl (3/4 Cup) Sugar
2 Tbsp. Light Corn Syrup

Finely chop the almonds (they can be omitted). Measure the flour in a bowl. Mix in lemon peel, baking powder, ginger, and the chopped almonds. Stir butter or margarine fluffy with sugar and corn syrup in a bowl. Add the flour mixture and work it all to a dough or mix it in a food processor. Divide the dough in 4 pieces and roll out to narrow "sausages", which you put on 2 baking plates dressed with baking paper (or directly onto baking plates sprayed with Watkins Cooking Spray. Flatten them out with your hand and "ripple" them with a fork. Bake in the middle of the oven at 200 C / 400 F for 10 - 12 minutes. Allow to cool slightly but not completely before cutting them diagonally in about 1 1/2" broad pieces.  Makes approx 50 cookies. 

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