Spiced Almond Thins
Source: Cookies, Sunset Creative Cooking Library
Makes: 60

1 cup butter or margarine -- softened
1 cup firmly packed brown sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 cup sour cream
1/2 cup slivered blanched almonds

In large bowl of electric mixer, beat butter and sugar until creamy.
In another bowl, stir together flour, cinnamon and nutmeg.
Stir baking soda into sour cream.
Add butter mixture alternately with flour mixture blending thoroughly. Stir in almonds until well combined.
Shape dough into a 2 1/2-inch thick rectangular log. Wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Unwrap dough. Using a sharp knife, cut into 1/8-inch thick slices.
Place slices about 1-inch apart on ungreased baking sheets.
Bake in a 350 degree oven for 10 minutes or until golden brown. Let cool for
about a minute on baking sheets. Transfer to racks and let cool completely.
Store airtight.