Dutch Almond Cream Cookies
1-1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
pinch of salt
1/2 cup butter, room temperature
1/2 cup dark brown sugar
1/4 cup sour cream
1/2 teaspoon vanilla
1/4 cup slivered almonds, heaping
Combine four, baking soda, cinnamon, and salt.
Cream butter and brown sugar until fluffy.
Beat in sour cream and vanilla.
Add dry ingredients.
Fold in almonds.
Form dough into a log.
Wrap in waxed paper and refrigerate 6-8 hours.
Preheat oven to 375°F.
Slice off cookies about 1/4" thick and place on an ungreased cookie sheet 2"
Bake 8-10 minutes or until golden brown.
Transfer to wire racks to cool.
Makes about 3 dozen