Name: Almond Icebox Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 dozen
Ingredients: 1-1/2 cups butter, softened; 1 cup sugar; 1 cup packed brown sugar; 3 large eggs, room temperature; 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

With a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. —Elizabeth Montgomery, Allston, Massachusetts

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Almond Icebox Cookies

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Yield:10 dozen

Prep:20 min

Cook:10 min

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Ingredients

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 large eggs, room temperature
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

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Directions

In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in waxed paper. 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.