Prep 20 mins
Cook 10 mins
Posted by request. This recipe was originally printed in the Milwaukee Journal. Time does not include chilling time. Also, I would suggest reading kburie's review if you are interested in trying these, as it contains some very helpful preparation info
- 1 teaspoon baking soda
- 1⁄2 cup hot water
- 1 cup butter
- 2 cups brown sugar, firmly packed
- 4 cups flour
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 dash ground cloves
- 1⁄2 teaspoon ground mace
- 3⁄4 cup blanched slivered almond
- Dissolve the baking soda in the hot water.
- Mix together the butter, brown sugar and baking soda and water mixture.
- In a separate bowl, mix together the flour, cinnamon, nutmeg, cloves and mace; combine with the butter mixture and stir in the almonds.
- Roll dough into 2 loaves, each 3-1/2 x 10".
- Chill overnight in the refrigerator.
- When ready to bake, preheat oven to 350°.
- Slice loaves into 1/4-inch slices on a cookie sheet abotu 2" apart for 10 minutes, or until slightly browned.
I am the one who requested this recipe, and I can't thank you enough! These cookies are easy to make, taste great, are nice-looking, and even made my house smell good when I made them. You definitely must chill the dough overnight - it is a rather soft dough, but it firms up nicely in the fridge. Also, the dough should be returned to the refrigerator between batches because it does soften back up pretty fast. I floured my hands when forming the loaves, and that really made it easy to handle without any stickiness. The dough is easy to work with as long as you do these things. This makes a lot of cookies - I got over 80, and that was even with me eating a healthy amount of the dough. :) The only change I would make is, I might try a little almond extract in it next time. The flavor was yummy and spiced very well, but a little stronger almond might make it even better. Thank you again SO much!
Oh my, these are really good!! I creamed the butter and sugar and had the dry ingredients stirred together before I dissolved the baking soda. I didn't realize I didn't have Mace until I started, so I used All Spice and they still had a good snap to them. I didn't have any trouble shaping the dough into logs. My big technical problem was slicing the dough into even pieces. Some were quite thick and some got pretty brown. They do seem to crisp up as they cool. It makes a lot of cookies. I filled a 2 pound tin to send as a gift, gave some to my UPS driver, ate a lot and saved about another dozen back for hubby to sample when he gets home. Charmed, this is one swell recipe. I will be making again. Thanks for posting!!
this is great. I have been looking and searching for how to make these cookies for so long. THANKS