WINDMILL COOKIES RECIPE

Steps:

• In a bowl, beat the butter 30 seconds or until softened.
• Combine the remaining ingredients, except for the almonds, in a small bowl.
• Add half of this mixture into the butter. Stir until mixed.
• Add the remaining flour mixture and 1/3 cup almonds and stir until mixed.
• Divide dough in half.
• On lightly floured surface roll one portion ot the dough to 1/8" thickness.
• Cut into desired shapes, place on greased cookie sheet and decorate with remaining almonds (if desired).
• Repeat with second half of dough.
• Bake at 350 degrees 8-10 minutes, or until browned.
• Cool on cookie sheet one minute.
• Remove and allow to cool.

Steps:

• Heat oven to 350°F.
• Stir sour cream and baking soda together in bowl; set aside.
• Combine flour, salt, cinnamon, nutmeg and cloves in another bowl; set aside.
• Combine brown sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream mixture; beat at low speed until well mixed. Add flour mixture; continue beating until well mixed.
• Divide dough in half. Wrap half in plastic food wrap; refrigerate. Roll out remaining dough, on lightly floured surface, to 8 3/4-inch square. Cut 7 (1 1/4-inch wide) strips horizontally. Cut strips vertically every 1 1/4 inches to create 49 squares. Cut each square diagonally to create 98 triangles.
• Place 4 triangles (overlapping tips in middle) onto ungreased cookie sheets. Place sliced almonds in center, pressing down lightly. Repeat with remaining triangles. Bake 7-11 minutes or until set. Let cool 2 minutes on cookie sheets; remove to cooling rack. Repeat with remaining dough.