Icebox Cookies

Directions

1. 1
   Cream the butter and the two sugars together in a bowl.
2. 2
   Add the almond extract, crack the egg into the bowl, and mix thoroughly.
3. 3
   Toss the cream of tartar, salt, and nutmeg with the flour, add to the batter and beat until blended.
4. 4
   Fold in the slivered almonds.
5. 5
   Turn the dough out onto a large piece of lightly floured wax paper, and with floured hands form it into a long roll about 1 1/2 inches in diameter (or, if you prefer, form two rolls).
6. 6
   Now wrap the wax paper around the log, and refrigerate for several hours or for as many as 10 days (then if not used up, it should be frozen).
7. 7
   When you are ready to bake a batch, preheat the oven to 400.
8. 8
   Using a sharp knife, cut as many 1/4-inch slices of the dough to make as many cookies as you think youll eat up in the next few days, and arrange the rounds with space between on a cookie sheet lined with Silpat or parchment.
9. 9
   Bake for 8 minutes.
10. 10
    Remove to a rack to cool.
11. 11
    To vary, look through some old American cookbooksFannie Farmer, the original Joy of Cookingfor ideas.
12. 12
    I love the oatmeal combination recommended in Joy, and Ive made the spicy version using dark Vermont maple syrup instead of molasses.
13. 13
    There are lots of possibilities.