Buttery Spice Cookies

Ingredients

3 1/2 cups (875 mL) all purpose flour
2 tsp (10 mL) baking soda
1 cup (250 mL) unsalted butter 
1 cup (250 mL) granulated sugar 
1 1/4 cups (300 mL) brown sugar 
2 large eggs
2 tsp (10 mL) vanilla extract 
1 tsp (5 mL)  ground cinnamon 
1 tsp (5 mL) ground nutmeg 
1 tsp (5 mL) ground cloves 
1/2 tsp (2 mL) ground ginger 
1/2 tsp (2 mL) ground anise seed 
1/2 cup (125 mL) roasted sliced almonds 

Directions

In a large bowl, whisk flour, baking soda, and spices together. In a large metal bowl, beat softened butter and sugars together. Beat in eggs and vanilla. Using a wooden spoon, gradually stir in flour mixture. Fold in sliced almonds. Cover with plastic wrap and refrigerate for 8 to 10 hours. Preheat oven to 350 F (180° C). On a lightly floured surface, roll out dough to 1/4 inch (1/2 cm) thick. Using cookie cutters cut out desired shapes and place on an lightly greased cookie sheet 1 inch (2.5 cm) apart. Bake for 12 to 15 minutes. Let cool on a wire rack.