German Cinnamon Cookies

December is all about Christmas cookies. Mom's recipe box has so many cookie recipes that it was hard to pick just a few for this Christmas season. This German Cinnamon Cookies recipe has an appealing combination of cinnamon and almonds. And the recipe makes so many cookies, so you won't mind giving some away at Christmastime. These cookies will freeze well and can always be saved for another day.

The cookie dough for this recipe needs to be refrigerated overnight, requiring some advanced planning. Although rolling out the dough and using a cookie cutter might take a little more time than drop cookies, the resulting crunchy cookies are worth it. You can use any shape and size cookie cutter. I used a round shape with scalloped edge. Whatever shape cookie cutter you use, you'll love the cookies.

German Cinnamon Cookies 

• 1 1/2 cup butter
• 1 pound confectioner sugar
• 4 eggs
• 1 tsp. vanilla
• 4 cups flour
• 3 tsp. cinnamon
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 pound finely chopped almonds

Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift flour with cinnamon, baking powder, and salt; add to creamed mixture. Beat until blended. Stir in almonds. Chill dough for several hours or overnight. Roll out small portions of dough at a time on a lightly floured surface until very thin. Cut the dough with a cookie cutter. Bake on an ungreased cookie sheet at 375 for about 10 minutes or until delicately browned. Allow to cool on a rack. Enjoy!