Ingredients:
- 3 tablespoons shortening
- 3 tablespoons butter, room temperature
- 1 cup light brown sugar, packed
- 1 3/4 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup cold water
- 1/4 cup blanched, sliced almonds, toasted*
Preparation:
Cream shortening, butter, and sugar. Into another bowl, sift flour, soda, salt, and cinnamon; stir into the creamed mixture alternately with the cold water. Stir in almonds. Shape dough into two rolls about 2 inches in diameter. Wrap in waxed paper and chill for several hours or overnight, until firm. Slice into 1/8-inch slices. Place cookies about an inch apart on ungreased baking sheets. Bake at 400° for about 6 minutes. Remove from baking sheets immediately.Makes about 6 dozen brown sugar refrigerator cookies.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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