These crispy cookies are great with a hot cup of coffee, tea or cocoa!

Assemble your ingredients:

  • 4 1/2 c. flour
  • 1 Tbsp. cinnamon
  • 1 tsp. baking soda
  • 3/4 c. butter, melted and slightly cooled
  • 3/4 c. shortening (butter flavored is great!)
  • 2 c. firmly packed brown sugar
  • 1 c. sugar
  • 3 eggs, well beaten
  • 1/4 c. slivered almonds
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Place the flour, cinnamon and baking soda in a medium bowl. Stir to mix, set aside.

Place the shortening, brown sugar, sugar and melted butter into the large bowl of an electric mixer. Blend well.

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Add the beaten eggs, mix well.

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Add flour mixture to mixing bowl, a little at a time, incorporating well. Then add almonds, mixing well. Dough will be stiff.

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Form dough into rolls. (There's a lot of dough with this recipe!!) HINT: You can also put into waxed paper-lined bread pans.

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Wrap in waxed paper and then in plastic wrap. Refrigerate overnight.

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Preheat oven to 350°F. Remove rolls from refrigerator. Remove wrappings and place on cutting board.

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Slice rolls thin. HINT: If the slices fall apart a bit, just take the crumbs and form them back together. Dough works well for that!

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Place on ungreased cookie sheet about 2" apart. HINT: Use parchment paper sheet to line the cookie sheets! 

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Bake 10 to 12 minutes until they are firm and lightly browned. Let cool for a few minutes on cookie sheet before removing to wire rack. Cool completely. They will be VERY crispy! 

Store in an airtight tin. Enjoy!

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Lori Dorman