Categories: Cookies 
      Yield: 1 servings 
  
      4 c  All-purpose flour                   2 ts Instant coffee powder 
      3 ts Cinnamon                          1/2 ts Almond extract 
      1 ts Ginger                              1 c  Granulated sugar 
    1/2 ts Salt                                1 c  Dark brown sugar,* 
      1 ts Baking soda                         3 lg (extra) or jumbo eggs 
      1 c  Butter                             10 oz Slivered blanched almonds** 
  
  * firmly packed ** (2 1/2 - 3 cups) 
   
   These cookies go well with after dinner coffee or tea. 
   
   In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda 
  and set aside. 
   
   In a large bowl, cream the butter. Add the coffee, almond extract, 
  granulated and brown sugars and beat well. Add the eggs one at a time until 
  smooth after each addition. On low speed gradually add the sifted dry 
  ingredients, scraping the bowl with a rubber spatula and beating only until 
  the mixture is smooth. Gently mix in the almonds. 
   
   Spread out two pieces of wax paper. place large spoonfuls of the dough 
  lengthwise on each piece of paper to form heavy strips about 10-11 inches 
  long. Fold the long sides of the paper p against the dough and, pressing 
  against the paper with your hands, shape each strip of dough into a smooth 
  oblong 12 inches long, 3 inches wide, and about 1 inch thick. Wrap the 
  dough in the wax paper. 
   
   Slide a cookie sheet under both packages of dough and transfer them to the 
  freezer or refrigerator for several hours or overnight. This slices best 
  when dough is frozen solid. 
   
   Preheat oven to 375Ü. Unwrap one roll of dough at a time. Place dough on a 
  cutting board. With a very sharp knife cut the dough into 1/4-inch slices 
  and place them 1 to 1 1/2 inches apart on an ungreased cookie sheet. 
   
   Bake the cookies for about 10-12 minutes at 375Ü. The cookies are done 
  when they are slightly colored and spring back when lightly pressed with a 
  fingertip. 
   
  Yield: 4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by 
  The American Cooking Guild), Fairview, NJ. 
   
     Randy Shearer