Recipe by Charmed
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
Top Review by Vino Girl
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!
- 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
Directions See How It's Made
- 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.