This is one of those family recipes that I most closely associate with childhood and Christmas at my Grandma’s house. There were three staples in the Tupperware cookie containers that appeared every year and one or two that were “tryouts” to see if they made the grade with the family. There was one awful cookie that my grandfather loved that had dried candied fruit (think fruitcake in a cookie) but the rest were all wonderful. The oatmeal chocolate chip and these were and are still my favorites. I am currently working on a chocolate version of this and will pass it along once it is perfected.
2 1/4 cups all purpose flour, sifted
1 cup granulated sugar
1 cup butter, softened slightly
1 1/2 cups slivered almonds
1 teaspoon ground cinnamon
Combine flour and sugar in large bowl. Cut in butter with pastry blender and combine thoroughly.. Add remaining ingredients and mix well. Shape into 2 1/2 inch long block and wrap in waxed paper. Chill overnight or freeze. Preheat oven to 350 degrees. Cut slices crosswise in 1/8 thick slices. Place on un greased cookie sheets lined with parchment paper or Silpat mat. Bake 12 to 15 minutes or until edges of cookies are lightly browned. Cool completely on wire rack. Makes about 3 dozen cookies.
Grandma didn’t know about this alteration/update – but it is a really yummy addition if you want a little more kick:
Browned Butter Drizzle: In a small saucepan, heat 2 teaspoons butter over medium heat until butter turns light brown , stirring frequently. Remove from heat. Gradually stir in 1 1/2 cups powdered sugar, 1 teaspoon vanilla and enough milk to make drizzling consistency.