Almond Cinnamon Icebox Cookies

Ingredients:

1 1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
2 (2.45 ounce) packages whole unblanched almonds*

Instructions:

Cream the sugars into the butter.  Add eggs, one egg at a time, beating well after each addition.   Gradually add the flour, baking soda and cinnamon.  Lastly add the chopped almonds and try to distribute as evenly as possible.  Split dough in half and shape into log like rolls.  Wrap the rolls in plastic wrap and refrigerate overnight or until ready to bake.  Slice about 1/4 inch thick and top each slice with a whole almond (*you can substitute sliced almonds if you don't want to use whole ones).  Bake for 8 to 10 minutes until golden brown edges start to appear, then cool on wire racks.