Almond Spice Wafers

Directions

1. 1
   Line two mini loaf pans (each 6 by 3 1/4 by 2 inches) with plastic wrap, allowing a 2-inch overhang.
2. 2
   Whisk together flour, baking soda, and salt.
3. 3
   With an electric mixer, cream butter and sugar on medium speed until fluffy, 3 to 5 minutes.
4. 4
   Reduce mixer speed to low.
5. 5
   Add eggs and spices, and mix well to combine.
6. 6
   Add flour mixture in three parts, mixing well after each addition.
7. 7
   Remove dough from mixer, and divide between prepared pans.
8. 8
   Cover dough with plastic overhang, and freeze until firm, about 1 1/2 hours or overnight.
9. 9
   Preheat oven to 400F.
10. 10
    Remove plastic wrap from one piece of dough; slice dough as thinly as possible with a very sharp knife.
11. 11
    (Keep remaining dough chilled between batches.)
12. 12
    Place slices 2 inches apart on baking sheets lined with nonstick baking mats (such as Silpats).
13. 13
    Top each slice with 2 to 3 sliced almonds.
14. 14
    Bake until dark golden brown, 9 to 10 minutes.
15. 15
    Transfer to wire racks to cool completely.
16. 16
    Cookies can be stored in airtight containers at room temperature up to 1 week.