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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 60 |
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With a roll of this cookie dough on hand, I can serve freshly-baked cookies in a snap, says field editor Elizabeth Montgomery of Allston, MA Ingredients:
1-1/2 cups butter, softened |
1 cup sugar |
1 cup packed brown sugar |
3 eggs |
4 cups king arthur unbleached all-purpose flour |
3 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/2 cup finely chopped almonds |
2 packages (2-1/2 ounces each) whole unblanched almonds |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or overnight.
2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 10 dozen.
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