Description

These heirloom icebox cookies feature a delicate, crisp texture enriched with the warmth of cinnamon and the crunch of slivered almonds. Perfectly thin and buttery, they are an ideal make-ahead treat that brings a touch of Southern elegance to any tea time or gathering.

Ingredients

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

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Instructions

In a large mixing bowl, beat softened butter with granulated and light brown sugars until the mixture is light, fluffy, and pale.
Add large eggs one at a time, beating well after each addition to ensure the mixture is fully emulsified and smooth.
In a separate bowl, whisk together all-purpose flour, baking soda, and cinnamon; gradually add to the wet ingredients on low speed until just combined.
Gently fold in the slivered almonds using a spatula or low mixer setting until evenly distributed throughout the dough.
Divide the dough into portions, shape into long logs, wrap tightly in plastic wrap, and refrigerate for at least 8 to 48 hours.
Preheat oven to 350°F (175°C) and use a sharp knife to cut chilled dough into slices approximately 1/8-inch thick.
Place slices on parchment-lined baking sheets and bake for about 7 minutes until edges are honey-gold; cool on a wire rack.

Notes

For the cleanest slices, ensure your dough is thoroughly chilled for the full duration specified. If the dough log feels too hard to cut, let it sit at room temperature for five minutes before slicing with a very thin, sharp blade to prevent the cookies from crumbling.

Prep Time: 20 mins
Cook Time: 7 mins
Category: Dessert
Method: Baking
Cuisine: Southern American