3/4 c. softened butter
1 c. packed dark brown sugar
2 tbsp. light molasses
1 egg
1 1/2 tsp. baking powder
1 tbsp. fresh ginger (grated finely or 1 1/4 tsp. ground ginger)
2 1/4 c. all purpose flour
1/2 tsp. salt
About 48 whole blanched almonds

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg and ginger. Combine flour, baking powder and salt; mix into sugar mixture until completely blended. Wrap dough in plastic wrap and refrigerate several hours. Heat oven to 350 degrees. Form dough into walnut sized balls and place 2" apart on greased cookie sheet. Press almond into center of each ball. Bake for 10 to 12 minutes or until lightly browned on bottom. Makes about 4 dozen.