1/2 cup shortening
1 cup white sugar
1 egg
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup packed brown sugar
1/2 cup butter, melted
1 cup sliced almonds
1/2 cup chopped pecans
Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, sugar, egg and vanilla until smooth. Beat in the flour, cinnamon and baking powder; stir into the creamed mixture. Drop dough by rounded tablespoons onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the Cinnamon Chip Spinneretsi: In a small bowl, combine the buttermilk, brown sugar, cinnamon and salt. Mix well. Gradually beat in the butter and almonds to form a soft dough, about 10 minutes. Gently stir in the pecans.
Turn dough out onto a lightly floured surface, and divide into two equal pieces. Roll each piece into a cylinder about 4 inches long and 3/4 wide. Spread 2 tablespoons of the cinnamon chip mixture onto the ends of the dough, and place into two lightly greased 9x5 inch loaf pans.
Bake for 12 to 15 minutes in the preheated oven, or until golden brown. Remove from pans from the oven and sprinkle the remaining cinnamon chip mixture on top of the baked cookies. Let stand 5 minutes before removing from cookie sheets.
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