This is an old family recipe. If you like, you can add 3 tablespoons of cocoa powder to the mixture - it makes the cookies taste like brownies.
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A very nice cookie, extremely light and crisp. A few notes: make sure the nuts are very finely chopped; I also needed far more than just a half a cup to roll the cookies in. Adding the cocoa makes a delicious cookie, but it's misleading to call it 'brownie like' . If you're not fond of nuts or don't have them on hand, the cocoa version is good even without them, especially if you mix a small amount of cinnamon into the sugar that you roll them in. Lastly, I usually refrigerate sugar cookie doughs before I shape them, to make them easier to handle, but don't do that with this recipe; the dough is soft, but manageable, and it holds the nuts better at room temperature. - 04 Nov 2001 (Review from Allrecipes US | Canada)
Makes a very delicious and tender cookie. I added chopped nuts directly to the dough and rolled in cinnamon sugar, topping with a few additional nuts. Other ideas are to top with chocolate kisses or add chocolate chips to the dough. Cookies do spread, I would suggest placing about 3" apart. Baked for 9-10 minutes just until light brown. - 15 Nov 2006 (Review from Allrecipes US | Canada)
Fabulous. I am swedish and we also love almond anything! I used almond extract instead of vanilla. and used finally chopped almonds - 10 Dec 2008 (Review from Allrecipes US | Canada)