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These cookies are said to be “the best tea cookies in the world”. Boy, they do not disappoint! They’re extremely thin, extremely crisp and extremely addictive! I have a standing order from 2 sisters, a brother and my mother for more, more, more! The cookie dough is a cinch to make, but it has to chill in the fridge for 4-6 hours so make sure to plan accordingly.
In a medium bowl, whisk together the flour and baking soda; set aside.
In a medium heavy-bottomed non-stick saucepan over medium heat, combine butter, water, cinnamon and salt and heat until butter is completely melted without allowing the mixture to boil. Add the sugar and stir until the sugar is not quite completely dissolved (not letting the sugar melt completely adds wonderful texture). Again, don’t let the mixture boil. Using a heat-proof silicone spatula, stir in the sliced almonds and remove the saucepan from the heat.
Stir in flour/baking soda mixture and stir until combined. Pack dough into a lightly greased 8 1/2 x 4 1/2-inch silicone loaf pan (or a glass or metal cake pan lined with plastic wrap). Chill for at least 4-6 hours until very firm.
Place oven rack in lower third of the oven and preheat oven to 325 F. Prepare at least 2 sheet pans by lining them with parchment paper or silicone liners.
Remove the brick of cookie dough from the loaf pan and slice cookies as thinly as you can get them using a serrated knife, mandolin, or electric meat slicer (1/16-inch thick).
Place cookies on the cookie sheet pan leaving about 1/4-inch between each cookie. Bake them, one sheet at a time, for 8 minutes. Then remove the pan from the oven and carefully turn cookies over. Return pan to the oven and bake for another 4 minutes until they’re crisp and honey-colored. Remove sheet pan from oven and immediately transfer cookies to a rack to cool completely. Proceed with subsequent batches, always being sure to put unbaked cookies on completely cool sheet pans.
Stack cookies in an airtight container and store them at room temperature for up to 10 days.
Recipe adapted from Flo Braker, via David Lebovitz. Makes 100-120 paper thin cookies.
**Note: Raw sugar is also known as “Sugar in the Raw”, but turbinado or demerara sugars may be substituted.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!