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Dutch Almond Cream Cookies

type: refrigerator, formed
makes: 3 dozen

1-1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
pinch of salt
1/2 cup butter, room temperature
1/2 cup dark brown sugar
1/4 cup sour cream
1/2 teaspoon vanilla
1/4 cup slivered almonds, heaping

Combine four, baking soda, cinnamon, and salt.
Cream butter and brown sugar until fluffy.
Beat in sour cream and vanilla.
Add dry ingredients.
Fold in almonds.
Form dough into a log.
Wrap in waxed paper and refrigerate 6-8 hours.
Preheat oven to 375F.
Slice off cookies about 1/4" thick and place on an ungreased cookie sheet 2" apart.
Bake 8-10 minutes or until golden brown.
Transfer to wire racks to cool.

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Reviews/Comments:

Tracy from Georgia
I am a chocolate-lover, but these cookies were my favorites of the four cookie types I made last Xmas. I actually cut the cookies rounds I little thinner than 1/4" and probably baked them closer to the 8 minutes than the 10. Anyway, they are on the Xmas cookie list for this Xmas as well.

The Cookie Tin
These are crispy, spicy cookies with the wonderful flavor of crunchy almonds. While baking the smell in the house is wonderful. They are light and rather addictive.