3/4 c. brown sugar (packed)
1/2 c. butter (room temperature)
1/4 c. molasses
1/2 tsp. vanilla flavoring
2 1/4 c. all purpose flour
1/2 tsp allspice (ground)
1/4 tsp. salt
1/4 tsp. baking soda
3/4 c. almonds (sliced and chopped)
Beat first five ingredients in large bowl on medium speed or mix by hand with spoon. Add in remaining ingredients except for almonds. Gently stir in almonds. Cover and chill for two hours until firm. Heat oven to 350 degrees. Grease baking sheet. Flour ceramic or wooden cookie mold. Remove excess flour from mold. Firmly press small amounts of mixture into mold it is full. Make sure that dough is of uniform thickness across the mold. To remove dough from mold, hold mold upright and tap firmly on a hard surface. Turn mold and tap another edge should cookie dough not come out. Place cookie on baking sheet.
Bake approximately 8 – 10 minutes for 2 inch cookies, 10 – 12 minutes for 5 inch cookies or until edges are nice golden brown. Remove to wire rack.