Shelly's Recipe

ALMOND SPICE COOKIES

Category: Cookies

1 1/2 cups flour
3 tbsp confectioners sugar
1 tsp grated lemon peel
1 tsp baking powder
1/2 tsp ground ginger
6 tbsp butter
3 large eggs
2 (4 1/2 oz) cans slivered blanched almonds
1/2 cup brown sugar
1/2 tsp vanilla extract

Measure first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Add 1 egg and mix lightly with fork. Shape into ball and wrap in plastic wrap. Refrigerate for 1 hour.

Meanwhile, reserve 36 slivered almonds for garnish. Blend rest at medium speed until finely ground. Mix in brown sugar, vanilla extract, and 1 egg until blended. Divide in half and shape each into a log about 9 inch long. Wrap in plastic and refrigerate.

Preheat oven to 350. Grease large cookie sheet. On a floured surface, roll out pastry in a 10x6 rectangle. Beat the last egg and brush pastry with it. Place an almond log within and roll jelly-roll fashion tightly around almonds. Brush with more beaten egg. Place on a cooked sheet. Repeat with other pastry and almond log. Bake for 25-30 minutes. Slice 1/2 inch thick.