- 3/4 cup Lucerne Sweet Cream Butter, at room temperature
- 1 cup firmly packed brown sugar
- 2 tablespoons Safeway SELECT Organic Milk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1/4 cup ground almonds
- In a bowl with a mixer, beat butter with sugar until smooth. Then beat in milk.
- In another bowl, combine flour, baking powder, nutmeg, cloves, cinnamon, and ground almonds. Stir flour mixture into butter mixture and beat until blended. If mixture is crumbly, squeeze into a smooth, compact ball.
- Divide dough in half. Flatten each portion with your hands to make a 1-inch-thick round.
- With a floured rolling pin on a board lightly coated with all-purpose flour, roll dough, a portion at a time, until the dough is 1/8 inch thick.
- With floured cookie cutters, cut dough into desired shapes. If dough is too soft to handle, freeze briefly until firm.
- With a wide spatula or your fingers, transfer cut dough to 12- by 15-inch baking sheets, spacing about 1 inch apart. Gather scraps, pat into a ball, and repeat rolling and cutting.
- Bake in a 300 degree F oven until slightly darker brown, about 15 minutes; if using more than 1 pan in 1 oven, switch pan positions halfway through baking.
- With a spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on pan to firm, about 5 minutes, then transfer to racks. Serve cookies, store airtight up to 1 week, or freeze to store longer.