THIN, CRISP ALMOND COOKIES

Steps:

• Cover a baking sheet with plastic wrap (or line a 6"x9" glass baking dish with plastic wrap).
• In a medium saucepan over low heat, stir the butter, sugar, cinnamon and water until the butter mrlts; don't let it boil.
• Most of the sugar will 'not' be disolved.
• Remove the pan from the heat.
• Stir in the flour, baking soda and almonds. Mix well.
• Cool 5 minutes.
• On the sheet covered with plastic wrap, shape the dough into a 5"x8" rectangle that is 1" high, rounding out the edges and corners slightly - OR - press the dough into a 6"x9" dish.
• Cover with more plastic wrap and chill at least 4 hours or overnight.
• Set the oven at 325°.
• Line two baking sheets with parchment paper.
• Lift the block of dough from the baking sheet (or dish).
• Set it on a cutting board, discarding the plastic wrap.
• Using a long, sharp knife, slice the dough crosswise into rectangles as thin as a coin.
• Space the cookies on a bakiing sheet about 1/2" apart.
• Bake for 8 minutes, until the cookies feel slightly firm and the undersides are golden brown.
• With a wide spatula, turn the cookies over and bake 8 minutes more.
• Leave the cookies on the sheet to cool for 5 minutes.
• Transfer to a wire rack to cool completely.
• Store in an airtight container.