These delicate and sweet cookies topped with n almond glaze will melt in your mouth.
| 1 |
|
cup LAND O LAKES® Butter, softened |
| 3/4 |
|
cup sugar |
| 1 |
|
teaspoon almond extract |
| 2 |
|
cups all-purpose flour |
| 1/2 |
|
teaspoon baking powder |
| 1/4 |
|
teaspoon salt |
| 1 1/2 |
|
cups powdered sugar |
| 1 |
|
teaspoon almond extract |
| 4 to 5 |
|
teaspoons water |
|
|
Sliced almonds |
Heat oven to 400°F. Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
Combine all glaze ingredients except almonds in small bowl with wire whisk. Decorate cooled cookies with glaze and sliced almonds as desired.
VARIATIONS:
Flavored: Substitute vanilla or mint flavoring for almond extract.
Toppings: Drizzle unglazed cookies with melted chocolate or vanilla-flavored candy coating (almond bark). Decorate glazed cookies with chopped nuts, mini chocolate chips or decorator sugars.
STORAGE: Store cookies in a loosely covered container for up to 1 week.
Recipe Tip
If dough is too dry, stir in 1 to 2 tablespoons milk.
Recipe Tip:
Glaze sets up quickly. Frost and decorate just a few cookies at a time.
