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Almond Icebox Cookies

Almond Icebox Cookies

"'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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Ingredients

30 m servings 120 cals
Serving size has been adjusted!
Original recipe yields 60 servings

Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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Reviews

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These cookies look very nice, and they have a good cinnamon flavor, as well. I substituted almond slices for whole almonds and was worried about them burning, but they turned out fine.

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