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Almond Icebox Cookies

By: Elizabeth Montgomery  
"'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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 179 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 120 cookies
 

Ingredients

  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup finely chopped almonds
  • 2 (2.45 ounce) packages whole unblanched almonds

Directions

  1. In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Combine 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.
  2. 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 degrees F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 120 | Total Fat: 6.5g | Cholesterol: 23mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2007 by Farm Wife 
These cookies look very nice, and they have a good cinnamon flavor, as well. I substituted... MORE

 
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