1 c. butter
1/2 c. sugar, white
1/2 c. sugar, brown
2 eggs
3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
2/3 c. chopped almonds

Cream butter and sugar. Add eggs and dry ingredients. Blend. Add nuts. Shape into rectangular logs or rolls and chill overnight. Slice thinly, bake at 350 degrees until crisp.

Variation: As a shortcut and for a smoother cookie, I substitute almond paste for the chopped almonds.