Dutch Windmill Cookies

Directions

1. 1
   Heat oven to 350F.
2. 2
   Stir sour cream and baking soda together in bowl; set aside.
3. 3
   Combine flour, salt, cinnamon, nutmeg and cloves in another bowl; set aside.
4. 4
   Combine brown sugar and butter in another bowl.
5. 5
   Beat at medium speed, scraping bowl often, until creamy.
6. 6
   Add sour cream mixture; beat at low speed until well mixed.
7. 7
   Add flour mixture; continue beating until well mixed.
8. 8
   Divide dough in half.
9. 9
   Wrap half in plastic food wrap; refrigerate.
10. 10
    Roll out remaining dough, on lightly floured surface, to 8 3/4-inch square.
11. 11
    Cut 7 (1 1/4-inch wide) strips horizontally.
12. 12
    Cut strips vertically every 1 1/4 inches to create 49 squares.
13. 13
    Cut each square diagonally to create 98 triangles.
14. 14
    Place 4 triangles (overlapping tips in middle) onto ungreased cookie sheets.
15. 15
    Place sliced almonds in center, pressing down lightly.
16. 16
    Repeat with remaining triangles.
17. 17
    Bake 7-11 minutes or until set.
18. 18
    Let cool 2 minutes on cookie sheets; remove to cooling rack.
19. 19
    Repeat with remaining dough.