* Exported from MasterCook *

Dutch Almond Cookies

Recipe By :Cookies Unlimited, pg 85
Serving Size : 90 Preparation Time :0:00
Categories : Cookies Refrigerator

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
12 tablespoons unsalted butter -- cut into 12 pieces
1 cup firmly packed light brown sugar
1 cup sugar
Topping
1/2 cup sugar
1 teaspoon ground cinnamon

In a bowl, combine the flour, baking soda, and cinnamon. Stir well to mix.
Melt the butter in a large saucepan over medium heat. Remove from the heat
and stir in the brown sugar, sugar, and water. Return to the heat and bring
to a boil, stirring occasionally, until the sugar has melted. Remove from
the heat and stir in the almonds.
Pour the sugar and almond mixture into a large bowl and stir in the dry
ingredients.
Press the dough into the prepared square pan, (buttered and lined with
plastic wrap or foil) cover with plastic
wrap, and chill overnight or until firm.
About 20 minutes before you are ready to bake the cookies, set the racks in
the upper and lower thirds of the oven and preheat to 350 degrees.
To make the topping, combine the sugar and cinnamon thoroughly in a small
bowl.
Unmold the brick of cookie dough from the pan and place it on a cutting
board.
Cut the brick into three bars, each 8x2 1/2x 1 1/4 inches. (The bars will be
just a little more than 2 1/2 inches wide.)
Wrap two of the bars and return them to the refrigerator while you cut the
first.
Place it on a cutting board and slice the cookies about 1/4 inch thick.
As you cut the cookies, place them on the prepared pans (using parchment or
foil) and inch apart in all directions. Just before putting the pans in the
oven, sprinkle the tops of the cookies generously with the cinnamon sugar.
Bake the cookies for about 15 minutes, or until the are golden and firm.
Slide the papers onto racks. The cookies will become crisp as they cool.
Repeat with the remaining bars of dough.
Store the cookies between sheets of parchment or wax paper in a tin or
plastic container with a tight-fitting cover.