---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies
       Yield: 1 servings
       4 c  All-purpose flour
       3 ts Cinnamon
       1 ts Ginger
     1/2 ts Salt
       1 ts Baking soda
       1 c  Butter
       2 ts Instant coffee powder
     1/2 ts Almond extract
       1 c  Granulated sugar
       1 c  Dark brown sugar,*
       3 lg (extra) or jumbo eggs
      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 375ø. 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 375ø. 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