Cookies to Go

Okay, as you’ve probably noticed, it’s officially cookie time around here. November is the month when we try new recipes in anticipation of the big cookie baking madness that most people call “December”. Let’s just say, we eat and give away a ton of cookies before the turkey even hits the Thanksgiving table!


Last night I tried this recipe for the first time. I made the dough early in the day, so the actual baking was a no-brainer. The cookies are good—so good that I’m going to double the recipe next time so there’ll be more leftovers to share with our neighbors. I hope you enjoy these as much as we do!


Almond Cookies


1 1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
4 cups flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped almonds
Whole almonds


Cream butter and sugars, then add eggs. In separate bowl, combine dry ingredients. Add dry to wet gradually, then add chopped almonds.


Shape into two rolls. Wrap each roll in plastic wrap and stick in fridge for a couple of hours.
Unwrap, slice and place cookies on ungreased baking sheets. Press a whole almond into center of each cookie, then place in a pre-heated 350-degree oven and bake for 14 minutes or until lightly browned.