Almond Spice Cookies Recipe

  1. * Firmly packed** (2 1/2 - 3 c.) These cookies go well with after dinner coffee or possibly tea.
  2. In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside.
  3. In a large bowl, cream the butter.
  4. Add in the coffee, almond extract, granulated and brown sugars and beat well.
  5. Add in the Large eggs one at a time till smooth after each addition.
  6. On low speed gradually add in the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only till the mix is smooth.
  7. Gently fold in almonds.
  8. Spread out two pcs of wax paper.
  9. place large spoonfuls of the dough lengthwise on each piece of paper to create heavy strips about 10-11 inches long.
  10. Fold the long sides of the paper against the dough and, pressing against the paper with your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick.
  11. Wrap the dough in the wax paper.
  12. Slide a cookie sheet under both pkgs.
  13. of dough and transfer them to the freezer or possibly refrigerator for several hrs or possibly overnight.
  14. This slices best when dough is frzn solid.
  15. Preheat oven to 375.
  16. Unwrap one roll of dough at a time.
  17. Place dough on a cutting board.
  18. With a very sharp knife cut the dough into 1/4-inch slices and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet.
  19. Bake the cookies for about 10-12 min at 375.
  20. The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip.
  21. Larry Rosenberg, author of Muffins & Cupcakes (published by The

allpurpose, cinnamon, ginger, salt, baking soda, butter, coffee pwdr, sugar, brown sugar, eggs, almonds

Taken from cookeatshare.com/recipes/almond-spice-cookies-64043 (may not work)

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