Gingerbread Cookies with Crushed Almonds & Dark Rum – PaperChef

Ingredients

• ¾ cup (175mL) unsalted butter, room temperature
• 1/3 cup (75mL) packed brown sugar
• 1/3 cup (75mL) cane or white sugar, plus some for rolling
• 1 large egg yolk
• 2 teaspoons (10mL) dark rum
• ½ cup (125mL) dark molasses
• 1¼ cups (310mL) whole wheat flour
• 1 cup (250mL) crushed almonds
• 1 teaspoon (5mL) baking soda
• 1 teaspoon (5mL) ground cinnamon
• 2 teaspoons (10mL) ground ginger
• 1 teaspoon (5mL) ground cloves
• ¼ teaspoon (1.25mL) salt