Icebox Cookies

• 1/4 pound butter, at room temperature
• 1/3 cup dark-brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon almond extract
• 1 large egg
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 1/2 cups all-purpose flour
• 1/2 cup slivered almonds

1. Cream the butter and the two sugars together in a bowl.
2. Add the almond extract, crack the egg into the bowl, and mix thoroughly.
3. Toss the cream of tartar, salt, and nutmeg with the flour, add to the batter and beat until blended.
4. Fold in the slivered almonds.
5. Turn the dough out onto a large piece of lightly floured wax paper, and with floured hands form it into a long roll about 1 1/2 inches in diameter (or, if you prefer, form two rolls).
6. Now wrap the wax paper around the log, and refrigerate for several hours or for as many as 10 days (then if not used up, it should be frozen).
7. When you are ready to bake a batch, preheat the oven to 400.
8. Using a sharp knife, cut as many 1/4-inch slices of the dough to make as many cookies as you think youll eat up in the next few days, and arrange the rounds with space between on a cookie sheet lined with Silpat or parchment.
9. Bake for 8 minutes.
10. Remove to a rack to cool.
11. To vary, look through some old American cookbooksFannie Farmer, the original Joy of Cookingfor ideas.
12. I love the oatmeal combination recommended in Joy, and Ive made the spicy version using dark Vermont maple syrup instead of molasses.
13. There are lots of possibilities.

butter, darkbrown sugar, sugar, almond, egg, cream of tartar, salt, freshly grated nutmeg, flour, almonds

Taken from www.epicurious.com/recipes/food/views/icebox-cookies-378465 (may not work)