These classic refrigerator cookies are soft, chewy, and packed with almond flavor! Make the dough a day in advance of baking--or months ahead, and tuck the dough in the freezer.
Course: Dessert, Snack
Author: Beth Cato
3/4 - 1cupalmondssliced
In a mixing bowl, beat together the butter and brown sugar. Add the eggs and both extracts.
In a another bowl, combine the flour, baking soda, and cinnamon. Gradually stir this into the wet mixture.
Using plastic wrap, shape the dough into 2 or 3 long tubes of dough. Wrap them up well and refrigerate overnight, or freeze for months.
When ready to bake, preheat the oven at 350-degrees. Cut dough into slices 1/4 thick; if they crumble a little, reshape with your fingers. Place spaced out on a greased or parchment-lined baking sheet. Add several almond slices on each cookie.
Bake for 7 to 10 minutes, until lightly browned. Let them set on the sheet for a few minutes, then transfer to a cooling rack.