Almond cookies
Ingredients:
1 1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
2 packages (2.45 ounce) whole un-blanched almonds
Directions:
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon and baking soda; gradually add to the creamed mixture. Fold in chopped almonds.
Shape into 15-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on un-greased baking sheets; top each with a whole almond.
Bake at 375 degrees F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
1 1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
2 packages (2.45 ounce) whole un-blanched almonds
Directions:
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon and baking soda; gradually add to the creamed mixture. Fold in chopped almonds.
Shape into 15-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on un-greased baking sheets; top each with a whole almond.
Bake at 375 degrees F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.