2-1/4 c. flour
1/2 t. cinnamon
1/8 t. nutmeg
1/8 t. ginger
2 egg whites
3/4 t. almond extract
1 c. butter, at room temperature
1-1/2 c. plus 3 T. powdered sugar, divided
4 oz. semisweet chocolate, coarsely chopped
2 t. vegetable oil
Mix flour, cinnamon, nutmeg and ginger; set aside. In small bowl combine egg whites with extract. In bowl with mixer at medium speed beat butter until shiny and holds a soft peak. Beat in 1-1/2 cups sugar until combined. Beat in flour mixture alternately with egg white mixture until just combined. Divide dough into 2 pieces. Wrap and freeze 15 minutes. Preheat oven to 350. Line 2 baking sheets with parchment paper. Sprinkle work surface with remaining powdered sugar. Roll out each dough piece into 3/4" thick rope; cut into 2" long pieces. Transfer to baking sheets. Bake 12 to 16 minutes or until just browned around edges. Cool 2 minutes on baking sheets. Remove from sheets; cool completely on racks. Meanwhile, in heatproof bowl set over hot, not simmering, water combine chocolate with oil until melted and smooth. Dip cooled cookies into chocolate mixture; transfer to wax paper to dry.
