-
-
My review
Almond Icebox Cookies
Elizabeth Montgomery
"'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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 120Original recipe yields 60 servings (120 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Nutrition Facts
Share
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
5/13/2007
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.