Crisp Almond Gingersnaps

• 1 cup butter or 1 cup margarine, softened
• 1 cup sugar
• 12 cup corn syrup (or molasses)
• 2 teaspoons cinnamon
• 2 teaspoons cloves
• 2 teaspoons ginger
• 1 teaspoon baking soda
• 1 cup chopped blanched almond
• 3 cups flour

1. Preheat oven to 325F.
2. Combine butter, sugar, molasses, spices and soda in large bowl of electric mixer (or use hand mixer and a large mixing bowl.
3. Beat until well blended and light.
4. Stir in nuts and flour.
5. On a lightly floured board shape dough into 2 logs about 10-inches long.
6. Wrap tightly in waxed paper or plastic wrap, chill overnight.
7. Cut in 3/8-inch slices and bake on greased cookie sheets in preheated oven until light brown, about 10 minutes.
8. Cool cookies on a wire rack.
9. Store in an airtight cookie tin in a cool dry place.

butter, sugar, corn syrup, cinnamon, cloves, ginger, baking soda, blanched almond, flour

Taken from www.food.com/recipe/crisp-almond-gingersnaps-148224 (may not work)