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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 114 |
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A tradition in my house, my mother got these out of some magazine a gazillion years ago (BH&G? Redbook? Women's Day? who knows...) These are absolutely delicious with a hot cup of tea, or by themselves, or ...you get the picture. Totally addictive, I love to leave one of the logs unbaked, and slice and bake when unexpected company comes over (or I'm simply craving them...) I never end up rolling these in round rolls, but rather, flatten them so that, when cut, they make rectangular cookies. Mmmmm... (Prep time does not include chilling time) Ingredients:
1 cup butter or 1 cup margarine, softened |
1 cup sugar |
1/2 cup corn syrup (or molasses) |
2 teaspoons cinnamon |
2 teaspoons cloves |
2 teaspoons ginger |
1 teaspoon baking soda |
1 cup chopped blanched almond |
3 cups flour |
Directions:
1. Preheat oven to 325°F.
2. Combine butter, sugar, molasses, spices and soda in large bowl of electric mixer (or use hand mixer and a large mixing bowl. Beat until well blended and light.
3. Stir in nuts and flour.
4. On a lightly floured board shape dough into 2 logs about 10-inches long.
5. Wrap tightly in waxed paper or plastic wrap, chill overnight.
6. Cut in 3/8-inch slices and bake on greased cookie sheets in preheated oven until light brown, about 10 minutes.
7. Cool cookies on a wire rack.
8. Store in an airtight cookie tin in a cool dry place.
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