1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
Combine butter, brown sugar and vanilla in large bowl; beat at medium speed until creamy. Add flour and cinnamon; beat at low speed until mixture leaves sides of bowl and forms dough.
Divide dough in half; shape each half into 6-inch log. Wrap each in plastic food wrap; refrigerate 2 hours.
Heat oven to 375ºF. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Press 5 slivered almonds in circle on each slice to form sand dollar look. Bake 7-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Lightly sprinkle cooled cookies with sifted powdered sugar.
- Too much flour in a recipe can create tough, dry cookies. To measure flour, stir flour in canister. Then spoon flour into measuring cup. Level off with straight edge..
- Cookie logs can lose their round shape when dough is refrigerated. For round cookies, reshape logs and continue to do so as you slice dough.