Thin, Crisp Almond Cookies

Total Time: 4 hrs 16 mins Preparation Time: 4 hrs Cook Time: 16 mins

Ingredients

• 1/2 cup unsalted butter (cut up)
• 1 1/3 cups turbinado sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup water
• 2 1/3 cups flour
• 1/4 teaspoon baking soda
• 1 cup almonds (sliced)

Recipe

• 1 cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
• 2 in a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
• 3 most of the sugar will 'not' be disolved.
• 4 remove the pan from the heat.
• 5 stir in the flour, baking soda and almonds. mix well.
• 6 cool 5 minutes.
• 7 on the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - or - press the dough into a 6"x9" dish.
• 8 cover with more plastic wrap and chill at least 4 hours or overnight.
• 9 set the oven at 325°.
• 10 line two baking sheets with parchment paper.
• 11 lift the block of dough from the baking sheet (or dish).
• 12 set it on a cutting board, discarding the plastic wrap.
• 13 using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
• 14 space the cookies on a bakiing sheet about 1/2" apart.
• 15 bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
• 16 with a wide spatula, turn the cookies over and bake 8 minutes more.
• 17 leave the cookies on the sheet to cool for 5 minutes.
• 18 transfer to a wire rack to cool completely.
• 19 store in an airtight container.