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* Firmly packed** (2 1/2 - 3 c.) These cookies go well with after dinner coffee or possibly tea.
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In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside.
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In a large bowl, cream the butter.
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Add in the coffee, almond extract, granulated and brown sugars and beat well.
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Add in the Large eggs one at a time till smooth after each addition.
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On low speed gradually add in the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only till the mix is smooth.
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Gently fold in almonds.
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Spread out two pcs of wax paper.
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place large spoonfuls of the dough lengthwise on each piece of paper to create heavy strips about 10-11 inches long.
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Fold the long sides of the paper 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.
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Wrap the dough in the wax paper.
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Slide a cookie sheet under both pkgs.
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of dough and transfer them to the freezer or possibly refrigerator for several hrs or possibly overnight.
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This slices best when dough is frzn solid.
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Preheat oven to 375.
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Unwrap one roll of dough at a time.
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Place dough on a cutting board.
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With a very sharp knife cut the dough into 1/4-inch slices and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet.
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Bake the cookies for about 10-12 min at 375.
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The cookies are done when they are slightly colored and spring back when lightly pressed with a fingertip.
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Larry Rosenberg, author of Muffins & Cupcakes (published by The
