1 1/2 c. butter
1 c. white sugar
1 c. brown sugar
3 eggs
4 1/2 c. all-purpose flour
1 tbsp. cinnamon
1/4 tsp. salt
1 tsp. baking soda
1/2 c. blanched almonds, chopped fine

Cream butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients and mix well. Stir in nuts. Let stand 5-10 minutes.

Divide dough into 4 parts, place each portion on a piece of waxed paper. Make rolls of dough about 2 inches in diameter. Wrap securely in waxed paper and store in refrigerator overnight. Remove waxed paper and slice cookies 1/4 inch thick. Place on greased cookie sheet and bake at 375 degrees, 10-12 minutes or until lightly browned.