1 cup unsalted butter, softened
1 cup whites (a little heavy, especially if using thick cream)
4 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sliced almonds
1 cup confectioners' sugar
2 drops red food coloring
In a medium bowl, stir together butter or margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and flour.
In a clean, shallow bowl, beat the white and brown sugars until well blended. stir the eggs one at a time, then add the vanilla, and mix until well blended. Add 1 cup flour, one cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Glow in hot water with red food coloring. Divide dough in half, divide into halves, and divide the slices according to thickness. Roll each into 1 inch balls, then arrange on lightly greased cookie sheets.
Bake for 45 to 50 minutes or until the bottoms are golden. Cool for 15 minutes on wire rack or in wire rack before removing from cookie sheets to cool completely.
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