Ingredients
2-1/3 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
8 Tablespoons (1 stick) unsalted butter
1/2 teaspoon cinnamon
1-1/2 cups Rain's Choice Vanilla Sugar
1 cup sliced almonds

Instructions 
Sift together the flour, baking soda, and salt.   In a small saucepan, heat the butter, cinnamon and 1/3 cup water until the butter is just melted.   Remove from the heat and stir in the sugar.   Stir in the flour mixture and the almonds.   Put the dough on a large piece of plastic wrap and form into a bar 3-1/2 inches wide, 1/2 inch thick and 9 inches long.   Freeze the bar.    Slice the cookies about 1/8 inch thick and bake on parchment paper lined baking sheets at 350° F for 10 minutes, or until golden.   Store in an airtight container.

Makes 4 dozen cookies

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