Spiced Almond Thins
|Butter||1 Cup (16 tbs), softened|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Ground cinnamon||2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Sour cream||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), blanched|
In large bowl of an electric mixer, beat butter and sugar until creamy.
In another bowl, stir together flour, cinnamon, and nutmeg.
Stir baking soda into sour cream; add to butter mixture alternately with flour mixture, blending thoroughly.
Stir in almonds until well combined.
Shape dough into a 2 1/2-inch-thick rectangular log; wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Using a sharp knife, cut into 1/8 inch-thick slices; place slices about 1 inch apart on ungreased baking sheets.
Bake in a 350Â° oven for 10 minutes or until golden brown.
Let cool for about a minute on baking sheets, then transfer to racks and let cool completely.