These are adapted from a Martha Stuart recipe (I do not get this magazine but was intrigued and ripped it out of a friend’s).  MS used blanched almonds, but TJ’s has sliced with the skins on and they are better for you and are just as good.

2 ¼ cups AP flour

½ cup WW flour

¼ cup almond meal

1 teaspoon baking soda

¼ teaspoon salt

2 sticks unsalted butter, room temperature

1 ½ cups brown sugar (not packed)

2 large eggs, room temperature

2 teaspoons cinnamon

1 ½ teaspoons ginger

½ teaspoon nutmeg

¼ teaspoon cloves

about ¼ cup sliced raw almonds

Whisk together first 5 ingredients.  Cream together butter and sugar with an electric mixer.  Beat in eggs and spices.  Stir in dry ingredients in 3 batches.

Line two mini or one smallish loaf pan with plastic wrap, enough to wrap up dough.  Press cookie dough into pan(s) and wrap up tightly.  Freeze for 1 ½ hours, or up to (one month).

Preheat oven to 400.  Remove dough from freezer and pan and let soften slightly – you want to be able to slice it thin.  Cut into 1/8 inch slices and place at least 1 inch apart on baking sheet lined with parchment paper.  Re-wrap uncut dough and return to freezer.  Sprinkle almond slices on top of cookies and gently press in.  Put in fridge until firm.  Bake 9 – 12 minutes.  Cool on a wire rack.  Repeat until dough is used up.




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