Almond Cookies

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

Cream butter and sugars. Add eggs, one at a time, beating well after each addition.

Combine flour, cinnamon and baking soda; gradually add to the creamed mixture. Fold in chopped almonds.

Shape dough into two rolls; wrap each in plastic wrap. Refrigerate overnight.

Unwrap and cut into slices. Place on ungreased baking sheets. Top each with a whole almond.

Bake in a preheated 375-degree oven for 10 minutes or until cookie edges begin to brown. Cool on wire racks.