Swedish Icebox Cookies

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READY IN: 3hrs 45mins
SERVES: 150
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift together the flour, baking soda, salt, ginger, nutmeg, cloves, and cinnamon. Set aside.
  • In large bowl of electric mixer, cream the butter. Gradually add the sugar and beat well. Add the molasses and beat, scraping the bowl with a spatula, until sooth.
  • On lowest speed, gradually add the dry ingredients, continuing to use the spatula as necessary.
  • Turn the dough onto a board. Knead slightly, only until smooth. Add the almonds and knead until they are evenly distributed.
  • Divide dough in half and shape each half into an oblong. Place each half on a piece of wax paper about 15" long.
  • Holding the paper against the dough, smooth each oblong into an even shape about 3" x 1", and about 10" long. Wrap in wax paper. Freeze the dough for 30-45 minutes, or refrigerate it overnight.
  • Preheat oven to 325.
  • Using a very sharp knife, slice cookies a scan 1/4" thick. Place on unbuttered cookie sheets about 1" apart. Bake 10 minutes, or until cookies become slightly colored and tops are semi-firm. Do not overbake -- these will crisp up as they cool.
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