Ingredients

1 cup shortening
2 cups packed brown sugar
2 eggs
1/2 cup brewed coffee, room temperature
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon, divided
1 cup chopped almonds, toasted
3 tablespoons sugar

Directions

In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in coffee.

Combine flour, baking soda, salt and 1 teaspoon cinnamon. Gradually add to the creamed mixture. Stir in almonds.

Drop by rounded teaspoonfuls 2″ apart onto ungreased baking sheets. Combine sugar and remaining cinnamon. Sprinkle over cookies. Flatten slightly. Bake at 375 degrees for 10-12 minutes or until firm. Remove to wire racks to cool.