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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Martha Stewart. April 2008. Note chilling time. OAMC. Ingredients:
3 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup unsalted butter, room temperature |
1 1/2 cups packed dark brown sugar |
2 large eggs |
2 teaspoons ground cinnamon |
1 1/2 teaspoons ground ginger |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/4 cup sliced blanched almond |
Directions:
1. Line 2 mini loaf pans with plastic wrap.
2. Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes.
3. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.
4. Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).
5. Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife.
6. Cover remaining dough, and freeze in pan until ready to slice and bake.
7. Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat.
8. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes.
9. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.
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