Ginger Almond Slices

1 3/4 cups sugar

1 cup margarine or butter (2 sticks), softened

1/4 cup molasses

1 Tbsp. ground ginger

1 Tbsp. vanilla extract

1 tsp. baking powder

1 tsp. salt

2 large eggs, at room temperature

4 cups all-purpose flour

2 cups sliced almonds

1. In a large bowl, with mixer at medium speed, beat sugar, margarine/butter, molasses, ginger, vanilla, baking powder, salt, eggs and 2 cups flour.

2. With wooden spoon, stir in almonds and remaining 2 cups flour and mix thoroughly. Dough will be very stiff.

3. Divide dough in half. Shape each half into 10-inch by 3-inch by 1-in brick; wrap each brick with plastic wrap. Refrigerate for at least 4 hours or freeze until ready to use.

4. Preheat oven to 400 degrees F. Grease large cookie sheets or use baking stones. Using a serrated knife, slice brick into scant 1/4-inch slices. Place slices, 1 inch apart, on cookie sheet.

5. Bake 10 - 12 minutes. Transfer cookies to wire rack to cool completely.

6. Repeat until all cookies are done. Store cookies in tightly covered container.

7. Makes about 7 dozen cookies.

Note: I usually half the recipe and it doesn't affect the quality of the cookie. The full recipe makes for a lot of cookies!