6 Tbsp. butter
2 c. brown sugar
2 eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
3 c. flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 c. sliced almonds or sprinkles for decorating
Directions:
Slice them thickly to make a chewy cookie or thinly for a crispier treat. The kids loved these. And so did the dog...who got up on the table and finished the plate of a dozen cookies that got left out overnight. Sigh.
Yield: 2-3 doz. cookies
Cream butter and sugar, then beat in eggs. Add vanilla and almond extracts.
In a separate bowl, sift together flour, baking soda, and cinnamon. Add dry ingredients to butter mixture gradually.
Shape into a roll, then wrap in plastic and refrigerate 3 hours or overnight.
When you're ready for cookies, unwrap the dough. Preheat oven to 350°.
Slice dough thickly (about 1/4 inch slices) for chewy cookies, or thinner for crispier cookies. Place on baking sheet about 2 inches apart.
Dot cookies with almonds or sprinkles.
Bake at 350°F for 7 - 10 minutes or until lightly browned.
Submitted by Gretchen Grant Contributed on: and modified on Thursday April 29th, 2010
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