Butterscotch Thins Recipe

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Eating this cookie will remind you of a favorite childhood snack enjoyed with a tall glass of cold milk. Great with fruit, and with chocolate and caramel ice creams.

Yield: About 9 dozen.

• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light-brown sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup sliced blanched almonds

Sift together flour, cinnamon, baking soda, and salt. In a separate bowl, cream butter and brown sugar. Add egg and egg yolk, one at a time, then vanilla. Add flour mixture, incorporating thoroughly. Stir in almonds. Shape the soft dough into 4 logs about 7 inches long. Wrap in plastic and refrigerate until firm.

Adjust rack to lower third of oven and preheat oven to 350 degrees F. Slice each log into 1/8-inch-thick rounds, and place 1 inch apart onto parchment-lined baking sheets. Bake for 8 to 10 minutes, or until cookies are set and light tan on the bottom. Cool on a wire rack.