The Sweetness of Forgetting

by Kristin Harmel

Cinnamon Almond Cookies INGREDIENTS 2 sticks unsalted butter 1 ½ cups packed brown sugar 2 large eggs 1 tsp. almond extract 2 ½ cups flour 1 tsp. baking soda 1 tsp. salt 1 cup cinnamon sugar (¾ cup granulated sugar mixed with ¼ cup cinnamon) DIRECTIONS 1. In a large bowl, beat the butter and brown sugar until smooth. Add the eggs and almond extract and beat until well combined. 2. Sift together the flour, baking soda, and salt, and add to the butter mixture, approximately ½ cup at a time, beating after each addition, until well combined. 3. Divide the dough into 5 parts and roll into logs, wrap each in plastic wrap, and freeze until firm. 4. Preheat oven to 350 degrees. 5. Spread cinnamon sugar in a shallow dish. Unwrap logs and roll them in the sugar until liberally coated. 6. Slice the logs ¼-inch thick and place slices on greased baking sheets. Bake for 18–20 minutes. 7. Cool for 5 minutes on baking sheet, then transfer to racks to cool.