German Almond Cookies

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 heaping tsp Cinnamon, ground
  • 1 cup Lard or shortening
  • 1 cup White sugar

• Nuts & Seeds

  • 8 oz Almonds

• Dairy

  • 1 cup Butter

Found on peartreekitchen.com

Ingredients

• 1 cup White Sugar
• 1 Cup packed Brown Sugar
• 1 cup Butter
• 1 cup Lard or Shortening
• 3 Large Eggs
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 heaping teaspoon Ground Cinnamon
• 8 ounces slivered Almonds

Directions

• Take out a cookie sheet and place 2 pieces of wax paper or plastic wrap the length of the cookie near the cookie sheet and set aside.
• Place both sugars in a large mixing bowl.
• In a small saucepan, melt butter and lard/shortening over low heat. Once melted, pour over sugar.
• With mixer running on low, mix until all sugar is moistened and there are no dry granules in the bowl.
• Add the eggs and mix well.
• With the mixer running, add baking soda, followed by cinnamon and mix well.
• Turn of the mixer and add the flour. Mix just until you no longer see flour.
• Add the slivered almonds and mix until almonds are evenly distributed.
• Divide the dough between the two sheets of wax paper and form in rectangles about 2 inches tall and 3 inches wide. Wrap in wax paper and transfer to refrigerator on cookie sheet. Let rest in refrigerator at least 8 hours or overnight.
• Preheat oven to 350 degrees F.
• Unwrap the cookie logs and slice 1/4 to 1/2 inch thick. Thicker slices will produce softer cookies, but will take longer in the oven.
• Place cookies at least 1 inch apart.
• Bake in preheated oven for 8 to 10 minutes or until edges are beginning to brown and tops no longer look wet.
• Remove from cookie sheet and place on cooling rack to finish cooling.