Almond Icebox Cookies

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
2 packages (2-1/2 ounces each) whole unblanched almonds

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine the flour, cinnamon and baking soda; gradually add to the creamed mixture. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or overnight.

Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Makes 10 dozen.