Swedish Icebox Cookies

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 150
• 3 1/2 cups flour (sifted, all-purpose)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon powdered ginger
• 1/4 teaspoon nutmeg
• 2 teaspoons powdered cloves
• 2 teaspoons cinnamon
• 1/2 lb butter
• 1 cup sugar
• 1/2 cup molasses (either light or dark)
• 5 ounces almonds (whole, blanched)

Recipe

• 1 sift together the flour, baking soda, salt, ginger, nutmeg, cloves, and cinnamon. set aside.
• 2 in large bowl of electric mixer, cream the butter. gradually add the sugar and beat well. add the molasses and beat, scraping the bowl with a spatula, until sooth.
• 3 on lowest speed, gradually add the dry ingredients, continuing to use the spatula as necessary.
• 4 turn the dough onto a board. knead slightly, only until smooth. add the almonds and knead until they are evenly distributed.
• 5 divide dough in half and shape each half into an oblong. place each half on a piece of wax paper about 15" long.
• 6 holding the paper against the dough, smooth each oblong into an even shape about 3" x 1", and about 10" long. wrap in wax paper. freeze the dough for 30-45 minutes, or refrigerate it overnight.
• 7 preheat oven to 325.
• 8 using a very sharp knife, slice cookies a scan 1/4" thick. place on unbuttered cookie sheets about 1" apart. bake 10 minutes, or until cookies become slightly colored and tops are semi-firm. do not overbake -- these will crisp up as they cool.