Almond Icebox Cookies

1. 1

   In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in plastic. Refrigerate for 2 hours or overnight.

2. 2

   Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased

3. 3

   ; top each with a whole almond. Bake at 375u00b0 for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

* Per serving · 4 servings · Values may vary.

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