4 c All-purpose flour 2 ts Instant coffee powder
3 ts Cinnamon 1/2 ts Almond extract
1 ts Ginger 1 c Granulated sugar
1/2 ts Salt 1 c Dark brown sugar,*
1 ts Baking soda 3 lg (extra) or jumbo eggs
1 c Butter 10 oz Slivered blanched almonds**
* firmly packed ** (2 1/2 – 3 cups)
These cookies go well with after dinner coffee or tea.
In a bowl, sift together the flour, cinnamon, ginger, salt and
baking soda and set aside.
In a large bowl, cream the butter. Add the coffee, almond extract,
granulated and brown sugars and beat well. Add the eggs one at a time
until smooth after each addition. On low speed gradually add the
sifted dry ingredients, scraping the bowl with a rubber spatula and
beating only until the mixture is smooth. Gently mix in the almonds.
Spread out two pieces of wax paper. place large spoonfuls of the
dough lengthwise on each piece of paper to form heavy strips about
10-11 inches long. Fold the long sides of the paper p against the
dough and, pressing against the paper with your hands, shape each
strip of dough into a smooth oblong 12 inches long, 3 inches wide,
and about 1 inch thick. Wrap the dough in the wax paper.
Slide a cookie sheet under both packages of dough and transfer them
to the freezer or refrigerator for several hours or overnight. This
slices best when dough is frozen solid.
Preheat oven to 375. Unwrap one roll of dough at a time. Place
dough on a cutting board. With a very sharp knife cut the dough into
1/4-inch slices and place them 1 to 1 1/2 inches apart on an
ungreased cookie sheet.
Bake the cookies for about 10-12 minutes at 375. The cookies are
done when they are slightly colored and spring back when lightly
pressed with a fingertip.
Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes
(published by The American Cooking Guild), Fairview, NJ.
Randy Shearer
Yields
1 servings