---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ALMOND SPICE COOKIES
 Categories: Cookies
      Yield: 1 servings
 
      4 c  All-purpose flour
      3 ts Cinnamon
      1 ts Ginger
    1/2 ts Salt
      1 ts Baking soda
      1 c  Butter
      2 ts Instant coffee powder
    1/2 ts Almond extract
      1 c  Granulated sugar
      1 c  Dark brown sugar,*
      3 lg (extra) or jumbo eggs
     10 oz Slivered blanched almonds**
 
  * firmly packed ** (2 1/2 - 3 cups)
  
   These cookies go well with after dinner coffee or tea.
  
   In a bowl, sift together the flour, cinnamon, ginger,
  salt and baking soda and set aside.
  
   In a large bowl, cream the butter. Add the coffee,
  almond extract, granulated and brown sugars and beat
  well. Add the eggs one at a time until smooth after
  each addition. On low speed gradually add the sifted
  dry ingredients, scraping the bowl with a rubber
  spatula and beating only until the mixture is smooth.
  Gently mix in the almonds.
  
   Spread out two pieces of wax paper. place large
  spoonfuls of the dough lengthwise on each piece of
  paper to form heavy strips about 10-11 inches long.
  Fold the long sides of the paper p against the dough
  and, pressing against the paper with your hands, shape
  each strip of dough into a smooth oblong 12 inches
  long, 3 inches wide, and about 1 inch thick. Wrap the
  dough in the wax paper.
  
   Slide a cookie sheet under both packages of dough and
  transfer them to the freezer or refrigerator for
  several hours or overnight. This slices best when
  dough is frozen solid.
  
   Preheat oven to 375°. Unwrap one roll of dough at a
  time. Place dough on a cutting board. With a very
  sharp knife cut the dough into 1/4-inch slices and
  place them 1 to 1 1/2 inches apart on an ungreased
  cookie sheet.
  
   Bake the cookies for about 10-12 minutes at 375°. The
  cookies are done when they are slightly colored and
  spring back when lightly pressed with a fingertip.
  
  Yield: 4 dozen. Larry Rosenberg, author of Muffins &
  Cupcakes (published by The American Cooking Guild),
  Fairview, NJ.
  
     Randy Shearer
 
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