Thin, Crisp Almond Cookies - cooking recipe

Ingredients

1/2 cup unsalted butter (cut up)
1 1/3 cups turbinado sugar
1/2 teaspoon ground cinnamon
1/3 cup water
2 1/3 cups flour
1/4 teaspoon baking soda
1 cup almonds (sliced)

Preparation

Cover a baking sheet with plastic wrap (or line a 6\"x9\" glass baking dish with plastic wrap).
In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
Most of the sugar will 'not' be disolved.
Remove the pan from the heat.
Stir in the flour, baking soda and almonds. Mix well.
Cool 5 minutes.
On the sheet covered with plastic wrap, shape the dough into a 5\"x8\" rectangle that is 1\" high, rounding out the edges and corners slightly - OR - press the dough into a 6\"x9\" dish.
Cover with more plastic wrap and chill at least 4 hours or overnight.
Set the oven at 325\u00b0.
Line two baking sheets with parchment paper.
Lift the block of dough from the baking sheet (or dish).
Set it on a cutting board, discarding the plastic wrap.
Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
Space the cookies on a bakiing sheet about 1/2\" apart.
Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
With a wide spatula, turn the cookies over and bake 8 minutes more.
Leave the cookies on the sheet to cool for 5 minutes.
Transfer to a wire rack to cool completely.
Store in an airtight container.