1 cup shortening
2 cups packed brown sugar
2 eggs
1/2 cup brewed coffee, room temperature
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 teaspoons ground cinnamon, divided
1 cup chopped almonds, toasted
3 tablespoons sugar

In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well alter each addition. Beat in coffee. Combine flour, baking soda, salt and 1 teaspoon of cinnamon; gradually add to the creamed mixture. Stir in almonds. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.

Combine sugar and remaining cinnamon; sprinkle over cookies. Flatten slightly.

Bake at 375°F for 10-12 minutes or until firm. Remove to wire racks to cool.

Makes 6 dozen.

Submitted by: NAN SILVA