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Spiced Almond Cookies

Rated as 4.5 out of 5 Stars

"These cookies are my all-time favorite! The recipe has won ribbons at fairs and applause from family and guests alike! One of the reasons I like it is that I can make the dough and freeze it. Then, when I need another batch of cookies, I take a 'log' out of the freezer, thaw it and make fresh cookies in minutes!"
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30 m servings
Original recipe yields 42 servings


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  1. In a mixing bowl, cream butter, shortening and sugars until light and fluffy. Add eggs and beat well. Combine dry ingredients; stir into creamed mixture along with nuts. Shape into three 9-in. x 1-1/2-in. rolls; wrap in plastic wrap. Refrigerate for 2-3 days for spices to blend.
  2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 12-14 minute or until set. Remove to wire racks.


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These were wonderful and well-liked among my friends and family for both holidays and to put out with coffee and tea. These freeze well, too. My only change is that I used a "Pumpkin Pie" sp...

These are so good... I tasted more spice than almond but with that said they are an amazing cookie!