| 1 | * firmly packed ** (2 ?- 3 cups) |
| 2 | these cookies go well with after dinner coffee or tea. |
| 3 | in a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside. |
| 4 | in a large bowl, cream the butter. |
| 5 | Add the coffee, almond extract, granulated and brown sugars and beat well. |
| 6 | Add the eggs one at a time until smooth after each addition. |
| 7 | On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until the mixture is smooth. |
| 8 | Gently mix in the almonds. |
| 9 | spread out two pieces of wax paper. |
| 10 | Place large spoonfuls of the dough lengthwise on each piece of paper to form heavy strips about 10-11 inches long. |
| 11 | Fold the long sides of the paper p against the dough and, pressing against the paper with your hands, shape each strip of dough into a smooth oblong 12 inches long, 3 inches wide, and about 1 inch thick. |
| 12 | Wrap the dough in the wax paper. |
| 13 | slide a cookie sheet under both packages of dough and transfer them to the freezer or refrigerator for several hours or overnight. |
| 14 | This slices best when dough is frozen solid. |
| 15 | preheat oven to 375? |
| 16 | Unwrap one roll of dough at a time. |
| 17 | Place dough on a cutting board. |
| 18 | With a very sharp knife cut the dough into ?inch slices and place them 1 to 1 ?inches apart on an ungreased cookie sheet. |
| 19 | bake the cookies for about 10-12 minutes at 375? |
| 20 | The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip. |
| 21 | yield: 4 dozen. |
| 22 | Larry rosenberg, author of muffins & cupcakes (published by the american cooking guild), fairview, nj. |
| 23 | randy shearer |
