1/2 cup packed dark brown sugar
1/4 cup light butter
1 Tbsp cold water
1 cup all-purpose flour, plus 2 tablespoons
2 Tbsp cornstarch
1/2 tsp ground cinnamon
1/8 tsp salt
1/4 cup sliced almonds
Preheat oven to 375 degrees. Beat sugar and butter at medium speed
of a mixer until well-blended(about 5 minutes). Add water and beat
Combine the flour, cornstarch, cinnamon and salt. Add to sugar
mixture, beat until well-blended. Gently press dough into a 4-inch
disk, wrap in plastic wrap. Freeze 30 minutes. Remove plastic wrap.
Roll to a 1/16-inch thickness on a lightly floured surface, cut
with a 2-inch star cutter.
Place the cookies on a baking sheet, top with almonds. Bake at 375
degrees for 8 minutes or until cookies are crisp and edges are
browned. Remove from pan, cool on wire racks.