Description

These classic farmhouse icebox cookies feature a buttery, tender center and crisp, golden edges loaded with crunchy slivered almonds. Infused with a hint of warm cinnamon, the dough is prepared in advance and chilled, allowing the flavors to deepen for a truly sophisticated yet simple treat.

Ingredients

16 ounces unsalted butter, softened
1 cup light brown sugar
1 cup granulated sugar
3 large eggs
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 pound slivered almonds

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Instructions

In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light, fluffy, and pale.
Add the eggs one at a time, beating thoroughly after each addition until the mixture is smooth and glossy.
In a separate bowl, whisk together the flour, baking soda, and cinnamon; gradually add this to the butter mixture, mixing just until a soft dough forms.
Fold in the slivered almonds by hand to ensure they are evenly distributed throughout the dough.
Turn the dough onto wax paper, shape into long logs, and wrap tightly; refrigerate overnight or for up to two days to allow flavors to meld.
When ready to bake, preheat the oven to 350°F (175°C) and use a sharp knife to cut the chilled dough into very thin slices.
Place the slices half an inch apart on a cookie sheet and bake for approximately 7 minutes, or until the edges are a light honey-gold.
Allow cookies to rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely and become crisp.

Notes

For the cleanest slices, ensure your dough is thoroughly chilled and use a very sharp chef’s knife or a serrated blade. If you prefer an extra-nutty flavor, you can lightly toast the slivered almonds in a dry pan before folding them into the dough. These cookies stay fresh for up to two weeks in an airtight container, making them an excellent choice for holiday gifting or advance meal prep.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American