Prep 20 mins
Cook 8 mins
Every year before Christmas, my mom and I bake a tin of cookies for each of her sibling's families, our family friends, etc. We use my great-great grandmother's recipes; before she died, she asked my mother to carry on her Christmas cookie-baking tradition. This is one of the cookies we make every year, and my absolute favorite of the lot. I have no idea who Mrs. Schnetsler is, but if she had anything to do with these cookies, she must be great! :) Cook time does not include overnight chill time.
- 1 cup butter, melted
- 1 cup lard or 1 cup shortening, melted
- 1 cup light brown sugar
- 1 cup sugar
- 3 large eggs
- 1 teaspoon salt
- 2 teaspoons baking soda, dissolved in warm water
- 4 1⁄2 cups flour
- 1 tablespoon cinnamon
- 1⁄2 lb coarsely-ground almonds
- Dissolve baking soda in a small amount of warm water.
- Mix all ingredients together.
- Stir until combined.
- Roll dough into snake-like logs in wax paper or tin foil.
- In a cool place (I used the refrigerator), let the rolls stand overnight.
- Cut rolls into slices.
- Bake at 375° for about 8-10 minutes (depending on how thick you sliced cookies) or until very lightly browned.
- Remove cookies from oven.
- Cool them on wire racks.