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Almond Icebox Cookies Recipe

Photo by: Taste of Home

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"With a roll of this cookie dough on hand, I can serve freshly-baked cookies in a snap," says field editor Elizabeth Montgomery of Taylorsville, Illinois.

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60 Servings
Prep: 20 min. + chilling Bake: 10 min.

Ingredients

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
2 packages (2-1/2 ounces each) whole unblanched almonds

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to the creamed mixture. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 10 dozen.

Nutrition Facts: 1 serving (2 each) equals 113 calories, 6 g fat (3 g saturated fat), 23 mg cholesterol, 72 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Almond Icebox Cookies published in Taste of Home June/July 1999, p64

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