Almond-Cinnamon Cookies

Oh, man, these are all cinnamon and buttery goodness. Slightly crisp, definitely chewy, totally sweet, with that cinnamon-sugar love that snickerdoodles give you, only in a modified form. These were in the December line-up and just didn't get made in time for Christmas, but they would be great for it. A warm answer to a craving sweet tooth!
Almond-Cinnamon Cookies

3/4 cup butter, softened

1 1/2 cups sugar

1/2 tsp baking soda

1/2 tsp cream of tartar

1/2 tsp ground cinnamon

1 egg

1 tsp vanilla extract

1/2 cup blanched almonds, ground (I use Trader Joes' Almond Meal)

2 cups all-purpose flour

Browned Butter Drizzle (see below)

1. Preheat oven to 375. In a large bowl, beat butter with electric mixer on medium for 30 seconds. Add the sugar, baking soda, cream of tartar, and cinnamon. Beat until comboned, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in ground almonds. Beat in flour (finishing with wooden spoon if necessary.)

2. Shape dough into 1-inch balls or scoop dough with a 1-inch cookie scoop (got one for Christmas!) Place balls 2 inches apart on ungreased cookie sheet. Bake cookies for about 13 minutes or until cookies are light brown. Transfer to a wire rack; cool.

3. Drizzle cookies with Browned Butter Drizzle. Makes about 45 cookies.

Browned Butter Drizzle: In a small saucepan, heat 2 T butter over medium heat until butter turns the color of light brown sugar, stirring frequently. Remove from heat. Slowly stir in 1 1/2 cups powdered sugar, 1 tsp vanilla and enough milk (about 2 T) to make of drizzling consistency.

Recipe from one of my many holiday baking magazines