INSTRUCTIONS
[Cookie Dough]
1. In very large bowl, beat eggs with rotary beater, add sugar and beat till creamy.
2. Add milk, cinnamon, vanilla and melted margarine and beat well.
3. Stir in baking powder and add flour gradually stirring well. Dough should be soft but not sticky.
4. Roll into ropes about as big around as your finger. Dust fingers and table top with flour as you go.
5. Grease tins with shortening or margarine each time you use them.
6. Bake in oven at 400 degrees placing tin first on bottom rack until cookies raise and are firm to touch (about 3 minutes), then raise tin to top rack and bake a few more minutes until cookies are slightly brown on bottom.
7. Cookies are to be white on top.
[Final Preparation]
8. Roast almonds in oven and chop fine.
9. Add sugar and cinnamon to almonds to taste.
10. Boil water in saucepan and add a sprinkle of sugar to water.
11. Drop 4 or 5 cookies into boiling water for a few seconds and remove them with slotted spoon and arrange on tray as you go.
12. When one layer is complete, sprinkle with mixture of almonds, sugar, and cinnamon. Add a little more cinnamon as you see fit.
13. Continue with the wet cookies and do the same on each layer.
14. When tray is complete, cool and refrigerate tray wrapped in clear wrap.
15. Wet only the amount of cookies you wish to use at that time.
